Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pounds chicken
- 4 quarts water
- 2 stalks celery
- 4 cup celery root
- 8 teaspoon nutmeg
- 4 tea- spoon pepper
Directions
Three to 4 pounds chicken; 3 to 4 quarts water; i tablespoon salt; i onion; 2 stalks celery, or ;4 cup celery root, diced; *4 tea- spoon pepper; 1-8 teaspoon nutmeg. Select an old hen. Singe, clean and joint; then salt and let stand several hours overnight. Put on to boil in cold water and let it come to a boil quickly. Skim thoroughly if you want a clear soup. Let simmer slowly 3 or more hours, add the vegetables, boil i hour longer, strain, remove fat an'd add seasoning to taste. Take out the chicken before it falls to pieces and use for salads, croquettes or with brown sauce. Serve soup hot with noodles, or almost any of the soup garnishings.