Plain Chicken-Broth for an Invalid

Name: Plain Chicken-Broth for an Invalid
Ingredients: Out a young fowl into four parts; one quart of cold water; a little sait; the white heart of a head of lettuce; a handful of chervil; Two tablespoonfuls of pearl barley

From La cuisine creole, 1885

This broth is suitable for invalids.

Presented as published in 1885. 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

191Calories

7 gProtein

40 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories191 kcal

Protein6.9 g

Carbohydrates40 g

Fiber3.9 g

Sugars0.2 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium137 mg

Potassium904 mg

Calcium121 mg

Iron0.8 mg

Magnesium67 mg

Phosphorus170 mg

Zinc1.7 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K124 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)2.5 mg

Folate5.8 mcg

Choline9.5 mg

Caffeine0 mg

Water1521 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 4. The excerpt below is the record exactly as published.

PLAIN CHICKBN-BROTH FOB AN INVALID. Out a young fowl into four parts, wash well in cold water, put the pièces in a stewpan with one quart of cold water and a little sait; let it boil gently, skim it well; add the white heart of a head of lettuce and a handful of chervil. Boil the broth for an hour, then strain it into a bowl. Two tablespoonfuls of pearl bar- ley

Cook this with the app: pantry check, scaling, and the assistant.