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Chicken Jelly served with Any Salad
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Garnish with small sandwiches of Graham bread.
Presented as published in 1902. 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
23Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein0.8 g
Carbohydrates5.2 g
Fiber2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2435 mg
Potassium6.6 mg
Calcium30 mg
Iron1.1 mg
Magnesium9.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 129. The excerpt below is the record exactly as published.
hicken Jelly served with Any Salad Take one fowl chopped in small pieces, — use feet, head, and ali the bones, — one quart of cold water, one bay leaf , and season well with salt and white pepper
Cook this with the app: pantry check, scaling, and the assistant.