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Chicken Brawn
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
22Calories
2 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1.8 g
Carbohydrates3.8 g
Fiber0.6 g
Sugars1.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium55 mg
Calcium8.6 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 33. The excerpt below is the record exactly as published.
Chicken Brawn. Boil a fowl until tender; skin it, remove the bones, and cut the meat into small pieces (boil the bones and skin, and add a little veal to the stock the fowl has been boiled in to make a jelly). Add a small onion, mace, clove and peppercorns to flavour. Dis- solve some sheet gelatine, and clear with white of egg
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