gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken in Sauterne Jelly
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Ensure mixture is soft and do not stir.
Presented as published in 1913. 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
668Calories
32 gProtein
22 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein32 g
Carbohydrates22 g
Fiber1.3 g
Sugars0.5 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol339 mg
Sodium431 mg
Potassium331 mg
Calcium159 mg
Iron9.7 mg
Magnesium37 mg
Phosphorus281 mg
Zinc2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C4.4 mg
Vitamin A207 mcg
Vitamin E1.1 mg
Vitamin K3.8 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.8 mg
Folate65 mcg
Choline207 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 22. The excerpt below is the record exactly as published.
Chicken in Sauteme Jelly. Grind when cold the breast of 1 chicken in the finest grinder; add % cup beaten cream, 2 tablespoons melted butter, yolks of 2 eggs, salt and dash of paprika. Must be very soft. Do not stir, simply fold in the ingredients. Have mold or moulds partly filled with sauterne jelly; put in the chicken mixture, then cover over it and around with more jelly. Serve cold in Hollandaise sauce. For the jelly use 2 tablespoons gelatine, Yz cup cold water, 1 cup boiling water, U/z cups sauterne, 3 teaspoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.