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Chicken Jelly
From Royal Victoria cook book, 1900
Serves 1
Presented as published in 1900. 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
515Calories
40 gProtein
12 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein40 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol157 mg
Sodium214 mg
Potassium695 mg
Calcium325 mg
Iron1.5 mg
Magnesium64 mg
Phosphorus501 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C2.7 mg
Vitamin A149 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate10 mcg
Choline146 mg
Caffeine0 mg
Water332 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 73. The excerpt below is the record exactly as published.
CHICKEN JELLY.—Take a whole, or parts less prized, including fat, of a chicken, cut up small and well cover with milk
Cook this with the app: pantry check, scaling, and the assistant.