dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Turkey or Chicken Soup
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.8 kcal
Protein0.1 g
Carbohydrates1 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium389 mg
Potassium1.9 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.4 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.1 mcg
Choline0 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 100. The excerpt below is the record exactly as published.
Turkey or Chicken Soup Break the bones left from roast fowl or game, pack them in a kettle and cover with cold water. Add a teaspoon of salt and let simmer till the bones are clean. Strain, when cold remove the fat; heat and thicken with flour, using one heaping tablespoon to a quart of liquid
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