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Chicken Jelly
From Cookery for every household, 1914
Serves 1
More vegetable flavourings can be added. Clearing with egg white may impoverish the jelly.
Presented as published in 1914. 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
367Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories367 kcal
Protein32 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium120 mg
Potassium324 mg
Calcium24 mg
Iron1.7 mg
Magnesium35 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C3 mg
Vitamin A71 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate11 mcg
Choline101 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 847. The excerpt below is the record exactly as published.
Chicken Jelly 1 chicken, or part of one. I A few parsley stalks. Cold water. 1 bay leaf. I A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.