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Chicken in Jelly
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Can be varied with mushrooms, hard-boiled eggs, or boiled ham.
Presented as published in 1880. 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
561Calories
49 gProtein
4 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein49 g
Carbohydrates4.5 g
Fiber0.3 g
Sugars1.9 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol181 mg
Sodium340 mg
Potassium578 mg
Calcium34 mg
Iron2.5 mg
Magnesium54 mg
Phosphorus383 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4 mg
Vitamin A98 mcg
Vitamin E0.9 mg
Vitamin K4.3 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)18 mg
Folate21 mcg
Choline153 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 175. 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.