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Chicken Jelly
From The new Annie Dennis cook book, 1905
Serves 4
Make salad of the chicken.
Presented as published in 1905. 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
91Calories
8 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein7.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.4 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol32 mg
Sodium49 mg
Potassium80 mg
Calcium19 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate2.6 mcg
Choline25 mg
Caffeine0 mg
Water501 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 81. The excerpt below is the record exactly as published.
Chicken Jelly Chicken jelly is a food allowed in cases where the stomach cannot stand solid food. Prepare a full grown chicken. Put it on in a pot with two quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.