Chicken in Jelly
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Garnish with fringed celery.
Presented as published in 1894. 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
451Calories
38 gProtein
8 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein38 g
Carbohydrates8.4 g
Fiber0 g
Sugars3.7 g
Total Fat29 g
Saturated Fat8.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat6 g
Cholesterol135 mg
Sodium457 mg
Potassium570 mg
Calcium26 mg
Iron2 mg
Magnesium43 mg
Phosphorus314 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C3.2 mg
Vitamin A72 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate22 mcg
Choline123 mg
Caffeine0 mg
Water330 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 9. The excerpt below is the record exactly as published.
Chicken in Jelly. Boil a chicken or chickens in as little water as possible until the meat falls from the bones; pick off the meat, cut it rather fine, and season well with pepper and salt; put into the bottom and sides of a mould slices of hard-boiled eggs and fill nearly full with chicken. Boil down the broth till there is about a cupful left
Cook this with the app: pantry check, scaling, and the assistant.