Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| 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
- three pints of cold water
- one tablespoonful of rice that has been soaked an hour in tepid water
- salt
Directions
Cut up a fowl and crack the bones. Put into three pints of cold water and bring slowly to the boiling point. Simmer closely covered for three to four hours, or until the meat all falls apart.
126 THE STAE CRYSTAL COOK BOOK.
Strain it and let cool to remove the fat if you have time, if it is needed in a hurry skim off as much as possible and remove the last atoms with tissue paper. Salt to taste and for each pint of liquor allow one tablespoonful of rice that has been soaked an hour in tepid water. Simmer until the rice is perfectly soft, about twenty minutes, and send pepper (if allowed) and crisp crackers to the invalid with it.
Young chickens should never be chosen for broth as they are much less nutritious and highly flavored than a fowl a year or more old.