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Turkey or Chicken Soup
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
488Calories
36 gProtein
30 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein36 g
Carbohydrates30 g
Fiber8.9 g
Sugars6.5 g
Total Fat27 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol128 mg
Sodium2463 mg
Potassium873 mg
Calcium165 mg
Iron4.3 mg
Magnesium92 mg
Phosphorus333 mg
Zinc2.8 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A76 mcg
Vitamin E0.8 mg
Vitamin K44 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate43 mcg
Choline113 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 10. The excerpt below is the record exactly as published.
Turkey or Chicken Soup. Utilize scraps remaining from roast turkey or chicken by mak- ing into soup. Scrape meat from the bones, reserving any tender portions to be diced, also reserve' the dressing. Break the bones and put them in soup pot and cover with cold water, add % onion sliced, 1 teaspoon salt, a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.