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Poulet Soup
From The household gas cookery book, 1900
Serves 5
Presented as published in 1900. 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
869Calories
57 gProtein
40 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories869 kcal
Protein57 g
Carbohydrates40 g
Fiber1.9 g
Sugars0.1 g
Total Fat52 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat9.3 g
Omega-30 g
Cholesterol237 mg
Sodium2147 mg
Potassium678 mg
Calcium82 mg
Iron5 mg
Magnesium78 mg
Phosphorus491 mg
Zinc4.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.6 mcg
Vitamin C4.5 mg
Vitamin A118 mcg
Vitamin E1 mg
Vitamin K13 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)21 mg
Folate123 mcg
Choline173 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 12. The excerpt below is the record exactly as published.
Poulet Soup. — Take 3 pints of liquor that a chicken has been boiled in, and into it place a J lb. of rice; let this cook until the rice is thoroughly done. Pass it through a strainer and place the soup again on the gas stove, and add salt and pepper to taste, with 1 gill of cream
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