gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Milk Broth
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
518Calories
5 gProtein
116 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein4.6 g
Carbohydrates116 g
Fiber1.8 g
Sugars83 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium97 mg
Potassium306 mg
Calcium182 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus153 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C14 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline38 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 140. The excerpt below is the record exactly as published.
Milk Broth Place % cupful of the chicken jelly in a saucepan and add an equal amount of milk
Cook this with the app: pantry check, scaling, and the assistant.