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Shourabat Idjaj (Chicken Soup)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.5 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium23 mg
Calcium5.8 mg
Iron0.3 mg
Magnesium2.1 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K68 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.3 mcg
Choline0.5 mg
Caffeine0 mg
Water3.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 241. The excerpt below is the record exactly as published.
Shourabat Idjaj (Chicken Soup) Samak Muckly Sy-yehdeayeh (Fried Fish) (Fish Pies) Coosa Mahsheh (Farced Vegetable Marrows) Daoud Pasha Riz Riz B'titbeeka (Meat Balls and Rice) (Meat and Rice Shape) Mishmush Matbook (Stewed Apricots) Bedowie Sheikh (Roast Lamb, Boiled Potatoes and Salad) Kibbeh Yekhnee (Roast Mince) (Stewed Meat with Cauliflower) Maah Lahem Mafroum (Macaroni with Mince) Majudra (Esau's Pottage) Stafithi Helvah Ahjeen Helloo (Grape Paste) (Sweet Pastry) Fakihat (Fruit) 604 SYRIA Shourabat Idjaj. (Chicken Soup.) Make a good stock of an old fowl, with some giblets, feet, etc., of chickens. Add all kinds of vegetables, and a good bunch of parsley; flavour with cinnamon, pepper and salt
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