Chicken in Jelly
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Can be varied with mushrooms or hard-boiled eggs.
Presented as published in 1902. 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
1106Calories
94 gProtein
9 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories1106 kcal
Protein94 g
Carbohydrates8.9 g
Fiber0.5 g
Sugars3.8 g
Total Fat74 g
Saturated Fat21 g
Monounsaturated Fat31 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol362 mg
Sodium670 mg
Potassium1154 mg
Calcium64 mg
Iron4.9 mg
Magnesium107 mg
Phosphorus763 mg
Zinc6.6 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C8.1 mg
Vitamin A196 mcg
Vitamin E1.7 mg
Vitamin K8.6 mcg
Vitamin B61.8 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)36 mg
Folate41 mcg
Choline305 mg
Caffeine0 mg
Water531 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 34. The excerpt below is the record exactly as published.
CHICKEN IN JELLY. A little cold chicken (about one pint), one cupful of water or stock, one-fifth of a box of gelatine, half a teaspoonful of curry powder, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.