Hungarian Chicken Soup
From 365 foreign dishes, 1908
Presented as published in 1908. 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
590Calories
41 gProtein
16 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein41 g
Carbohydrates16 g
Fiber2.6 g
Sugars6.6 g
Total Fat39 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat7.7 g
Cholesterol678 mg
Sodium235 mg
Potassium624 mg
Calcium204 mg
Iron3.2 mg
Magnesium80 mg
Phosphorus492 mg
Zinc3.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C14 mg
Vitamin A264 mcg
Vitamin E1.9 mg
Vitamin K3.5 mcg
Vitamin B61 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate113 mcg
Choline529 mg
Caffeine0 mg
Water3109 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 19. The excerpt below is the record exactly as published.
Hungarian Chicken Soup. Boil a large chicken in 3 quarts of water ; with salt, sage and pepper ; add i onion chopped and cook until tender. Re- move the chicken and chop it fine ; then add to the soup with the yolks of 3 well- July beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.