Chicken Jelly or Calves' Foot Jelly
From Principles of food preparation, 1914
A single calf's foot can be used as a substitute.
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
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 21. The excerpt below is the record exactly as published.
Chicken Jelly, or Calves* Foot Jelly The bones alone from either a cooked or an uncooked chicken may be used, or lacking these a portion of raw chicken, preferably from a bony part. Crush thoroughly with a mallet, place in a stew pan, and barely cover with cold water
Cook this with the app: pantry check, scaling, and the assistant.