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Simple Chicken Soup
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
93Calories
2 gProtein
8 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein2.4 g
Carbohydrates8.2 g
Fiber2.4 g
Sugars0.1 g
Total Fat6.8 g
Saturated Fat2.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.6 g
Cholesterol6.4 mg
Sodium22 mg
Potassium175 mg
Calcium197 mg
Iron5.4 mg
Magnesium55 mg
Phosphorus65 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate5.8 mcg
Choline2.5 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 18. The excerpt below is the record exactly as published.
SIMPLE CHICKEN SOUP E. D. P. 1 cofFeecupful of cream, 1 teacupful of well-boiled rice, 1 blade of mace, 1 saltspoonful of celery seed, 1 dessertspoonful of cornstarch
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