Jellied Chicken
From Anson County cook book, 1928
Recipe by Mrs. Chas. M. Burns.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 26. The excerpt below is the record exactly as published.
JELLIED CHICKEN Boil chicken until tendsr enough to drop from bone and has 1 pt. extract left in kettle. Leave out skin and giblets, grind meat and add 2 tablespoons lemon juice, butter the size of an egg, salt and peppsr to tar;te. Pour boiling- chicken liquor over 1 tablespoon gelatine, dissolved in V4 cup cold water.
Cook this with the app: pantry check, scaling, and the assistant.