Chicken Jelly
From The housekeeper's companion, 1883
Presented as published in 1883. 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
429Calories
34 gProtein
16 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein34 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat26 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol128 mg
Sodium124 mg
Potassium654 mg
Calcium130 mg
Iron4 mg
Magnesium77 mg
Phosphorus290 mg
Zinc2.5 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A76 mcg
Vitamin E0.8 mg
Vitamin K44 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate14 mcg
Choline104 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 104. The excerpt below is the record exactly as published.
Chicken Jelly. — Boil the chicken until tender; cut with a knife fine, put it in a dish or mold; season with salt, pepper, a little summer savory and a teaspoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.