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Friar's Chicken Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Flavour to taste with salt and pepper.
Presented as published in 1892. 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
232Calories
20 gProtein
1 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein20 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol188 mg
Sodium119 mg
Potassium233 mg
Calcium43 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus193 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C6.9 mg
Vitamin A106 mcg
Vitamin E0.6 mg
Vitamin K70 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate27 mcg
Choline149 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 556. The excerpt below is the record exactly as published.
Friar's Chicken Soup.— Cut up three nice plump chickens, or a couple of young fowls. Put them into a saucepan, with the broth from the boiling of a knuckle of veal, or two quarts 4)f water if more convenient. Bhred some l>arsley, and when the chickens have been boil- ijig half an hour, put them into the saucepan, and simmer another half hour, when stir in the « luile of four well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.