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Chicken Jelly
From The Twin-city housewife, 1920
Serves 2
Very nourishing for invalids.
Presented as published in 1920. 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
49Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein0.6 g
Carbohydrates11 g
Fiber0.5 g
Sugars4.9 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium63 mg
Potassium34 mg
Calcium46 mg
Iron2.1 mg
Magnesium9.7 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.1 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)0.4 mg
Folate7.2 mcg
Choline1.9 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 72. The excerpt below is the record exactly as published.
Chicken Jelly Cut a chicken into small pieces and put in a double boiler with a teaspoon of celery seed, and water. Cover closely and let cook for five hours. Salt to taste, and strain through a cloth. There should be about one-half pint of liquid. When cold remove the fat, and to one tablespoon of the jelly add three tablespoons boiling water
Cook this with the app: pantry check, scaling, and the assistant.