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Chicken Jelly
From The household (of the Detroit free press), 1886
Serves 4
The chicken can be made into a salad or used in a mold with gelatine.
Presented as published in 1886. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium0 mg
Calcium14 mg
Iron0 mg
Magnesium4.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 249. The excerpt below is the record exactly as published.
Chicken Jelly — Crack the bones of a fowl and put it into two quarts of cold water ; boil it slowly, removing the scum as it rises ; salt to the taste, and when the chicken is well done remove the meat from the bones, chop fine and return it to the broth ; boil until the liquor is reduced to a pint ; add a little pepper
Cook this with the app: pantry check, scaling, and the assistant.