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Poultry Bouillon

Name: Poultry Bouillon
Yield: 1 servings
Ingredients: 1 chicken, either young or old; 2 qts. of water; 1 tsp. of salt; A piece of carrot

From The art of German cooking and baking, 1922

Serves 1

Presented as published in 1922. 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

390Calories

32 gProtein

6 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories390 kcal

Protein32 g

Carbohydrates5.7 g

Fiber1.7 g

Sugars2.8 g

Total Fat26 g

Saturated Fat7.3 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.6 g

Cholesterol128 mg

Sodium2495 mg

Potassium514 mg

Calcium41 mg

Iron1.7 mg

Magnesium42 mg

Phosphorus271 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C6.3 mg

Vitamin A571 mcg

Vitamin E0.9 mg

Vitamin K10 mcg

Vitamin B60.7 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate22 mcg

Choline107 mg

Caffeine0 mg

Water215 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 179. The excerpt below is the record exactly as published.

POULTRY BOUILLON. Ingredients for 1 quart. 1 chicken, either young or old 2 qts. of water 1 tsp. of salt A. piece of carro

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