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Plain Chicken Broth
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.9 g
Carbohydrates3.6 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium417 mg
Potassium162 mg
Calcium27 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K89 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline0.5 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 35. The excerpt below is the record exactly as published.
PLAIN CHICKEN BROTH. Cut a chicken or young fowl into four parts, wash these well in cold water, and put the pieces in a stewpan with three pints of cold water and a teaspoonf ul of salt ; boil it, skim it well, then add the heart of a lettuce and a handful of chervil
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