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Cream of Chicken Soup
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
219Calories
2 gProtein
6 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein1.7 g
Carbohydrates6.2 g
Fiber0.5 g
Sugars1.2 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol75 mg
Sodium33 mg
Potassium117 mg
Calcium58 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A63 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.1 mcg
Choline1.8 mg
Caffeine0 mg
Water531 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 6. The excerpt below is the record exactly as published.
CREAM OF CHICKEN SOUP— Mrs. Chas. S. Fay. Put in a saucepan 2 tablespoons good butter, 1 sliced onion, celery^ leek and carrot; allow to fry without browning; add 2 tablespoons^ fiour, fry again, then add 1 gal. water, stirring well till It boils; jrat in fat fowl and boil 2% hours. Strain soup, season with salt and little white pepper and, if liked, a little nutmeg; add 1 pt. cream and small piece of fresh butter
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