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Jellied Chicken
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
22Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein2.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol6.3 mg
Sodium8.5 mg
Potassium16 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.9 mcg
Choline5.5 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 28. The excerpt below is the record exactly as published.
Jellied Chicken. — Boil a fowl or large roasting chicken until tender, putting it over in cold water and letting it cook very slowly. Eemove the skin, and cut the meat into neat pieces of nearly uniform size. Strain and clear the liquor in which the chicken was boiled, season it well, and add to it gelatine in the proportion of one tablespoonful of this to one pint of the liquid. The gelatine must first be soaked in cold water. Put a layer of chicken into the mold, arranging between the pieces of chicken slices of hard boiled egg, stoned olives and capers
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