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Farronj Xauraba (Chicken Broth)
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
979Calories
62 gProtein
173 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories979 kcal
Protein62 g
Carbohydrates173 g
Fiber8.8 g
Sugars5.7 g
Total Fat5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2428 mg
Potassium2628 mg
Calcium218 mg
Iron19 mg
Magnesium302 mg
Phosphorus986 mg
Zinc10 mg
Copper2.2 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A413 mcg
Vitamin E0.7 mg
Vitamin K50 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate43 mcg
Choline44 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 55. The excerpt below is the record exactly as published.
Farronj Xauraba (Chicken Broth) Yukabbil Tuyur (Roast Turkey) Fitir (Cheese Savoury) Kuftas (Mince Chicken Balls) Baid Nabat (Fried Egg-Plant Fruit) Kabobs (Grilled Mutton) Elmek Kataif (Sweet Pastry) Turlu (Stewed Vegetables) Lhanze Yarsuh (Almond Cakes) Maxwiey (Leg of Mutton) Fecihe (Macedoine of Jelly) Laham fi Talfaq (Meat in Vine Leaves) Mahalibiyye (Rice Pudding-) Arroz Pulao (Pilaf of Rice) 118 EGYPT Farronj Xauraba. (Chicken Broth.) After cleaning and trussing a large fowl for boiling, plunge it into a pot of water, and boil along with lentils and various vegetables ; season with tarragon, basil, thyme, pepper and salt, and a touch of cumin, cori- ander, and nutmeg
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