Chicken Jelly (Volaille)

Name: Chicken Jelly (Volaille)
Ingredients: Cold water 10 quarts; two chickens cut in small pieces; 1 knuckle of veal without bones; 1 shin of beef without bones; old Madeira wine; 2 calf’s feet cut in two; season with a little salt; and vegetables

From Gancel's culinary encyclopedia of modern cooking, 1920

Presented as published in 1920. 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

1033Calories

106 gProtein

0 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories1033 kcal

Protein106 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat66 g

Saturated Fat20 g

Monounsaturated Fat28 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol387 mg

Sodium749 mg

Potassium1313 mg

Calcium349 mg

Iron7.4 mg

Magnesium203 mg

Phosphorus912 mg

Zinc16 mg

Copper1.3 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C5.4 mg

Vitamin A141 mcg

Vitamin E1.4 mg

Vitamin K7.9 mcg

Vitamin B62.3 mg

Vitamin B126.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)34 mg

Folate30 mcg

Choline326 mg

Caffeine0 mg

Water9819 g

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 57. The excerpt below is the record exactly as published.

CHICKEN JELLY. (VOLAILLE) Cold water 10 quarts, two chickens cut in small pieces, 1 knuckle of veal without bones, 1 shin of beef without bones, old Madeira wine, 2 calf’s feet cut in two. Put all in ingredients sauce pan, season with a little salt and vegetables

Cook this with the app: pantry check, scaling, and the assistant.