Chicken Jelly
From Original White House Cookbook, 1887
Serves 4
Nice made into sandwiches, with thin slices of bread, lightly spread with butter.
Presented as published in 1887. 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
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 326. The excerpt below is the record exactly as published.
CHICKEN JELLY. Cook a chicken in enough water to little more than cover it ; let it stew gently until the meat drops from the bones, and the broth is reduced to about a pint ; season it to taste, with a little salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.