gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Jelly
From The Henderson cook book, 1914
Serves 6
One tablespoon of this is as nourishing as a plate of soup.
Presented as published in 1914. 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
68Calories
5 gProtein
1 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein5.4 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat4.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.9 g
Cholesterol21 mg
Sodium39 mg
Potassium62 mg
Calcium23 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2 mg
Folate6 mcg
Choline17 mg
Caffeine0 mg
Water649 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 90. The excerpt below is the record exactly as published.
CHICKEN JELLY. One young chicken, 1 gallon water, 1 tablespoon rice, salt
Cook this with the app: pantry check, scaling, and the assistant.