Chicken Jellied
From Harper's cook book encyclopædia, 1902
Serves 6
If veal is boiled with chicken, the liquor will jelly itself.
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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 312. The excerpt below is the record exactly as published.
Chicken Jellied. — Put the chicken in a stewpan with enough water to cover it. Let it come to a boil, then push it back on the stove and let it simmer until it is very tender. Take it out and let it cool. When the water is cold take off the fat, clarify the liquor, season it to taste, and add one box of gelatine to three pints of the liquor
Cook this with the app: pantry check, scaling, and the assistant.