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Chicken Jelly
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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
199Calories
18 gProtein
18 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories199 kcal
Protein18 g
Carbohydrates18 g
Fiber0 g
Sugars7.5 g
Total Fat5.7 g
Saturated Fat1.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1 g
Cholesterol14 mg
Sodium677 mg
Potassium497 mg
Calcium14 mg
Iron1 mg
Magnesium19 mg
Phosphorus128 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.7 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate24 mcg
Choline44 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 158. The excerpt below is the record exactly as published.
Chicken jelly in cups Dry toast Cold beef a la mode Russian caravan tea Potato salad Boiled custard Lady fingers Demi tasse DINNER Consomme Garibaldi Salami Sand dabs, saute meuniere Mutton chops, maison d'or String beans in butter Stewed tomatoes Mashed potatoes Roast squab Lettuce salad French pastry Assorted fruit Coffee Chicken jelly. Clarify three quarts of good chicken broth with the whites of six eggs. Soak two leaves of gelatine
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