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Chicken Milk
From A year's cookery, 1880
Serves 1
Serve hot or cold.
Presented as published in 1880. 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
496Calories
33 gProtein
17 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein33 g
Carbohydrates17 g
Fiber0.8 g
Sugars14 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol131 mg
Sodium190 mg
Potassium503 mg
Calcium86 mg
Iron2 mg
Magnesium56 mg
Phosphorus296 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A79 mcg
Vitamin E1 mg
Vitamin K8.7 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate13 mcg
Choline117 mg
Caffeine3 mg
Water624 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 342. The excerpt below is the record exactly as published.
Chicken Milk. — Clean a chicken carefully, and cut it into small pieces, breaking the bones thoroughly. Put it into an enamelled saucepan, with two or three peppercorns and a little salt, and the white part of a head of celery ; cover it with cold water, bring it slowly to the boil, then let it simmer gently for four hours or more. Strain into a bowl and leave till cold, when the broth should form a stiff, clear jelly. Carefully remove the fat from the top by wiping this jelly with a napkin which has been dipped into hot water and squeezed dry. Take equal quantities of the jelly and milk
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