Chicken Jelly
From The Raleigh cook book, 1907
One tablespoonful of this is as nourishing as a plate of soup.
Presented as published in 1907. 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
40Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein0.8 g
Carbohydrates8.9 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium114 mg
Potassium51 mg
Calcium117 mg
Iron0.5 mg
Magnesium41 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate26 mcg
Choline0.6 mg
Caffeine0 mg
Water3783 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 43. The excerpt below is the record exactly as published.
Chicken Jelly.—1 young chicken; 1 gallon water; 1 tablespoon rice; salt
Cook this with the app: pantry check, scaling, and the assistant.