Chicken Jelly
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.8 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0.6 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2343 mg
Potassium31 mg
Calcium19 mg
Iron0.2 mg
Magnesium6.4 mg
Phosphorus3.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 7. The excerpt below is the record exactly as published.
CHICKEN JELLY Pound half a raw chicken with the bones and meat, cover it with cold water, and al- low to simmer till the meat is reduced to rags and the liquor to about half. Strain, and pass through a very fine sieve. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.