Jellied Chicken
From Public school household science, 1905
Do not add water when cooking.
Presented as published in 1905. 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
376Calories
32 gProtein
2 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein32 g
Carbohydrates2.2 g
Fiber0.3 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol128 mg
Sodium158 mg
Potassium441 mg
Calcium45 mg
Iron1.8 mg
Magnesium40 mg
Phosphorus260 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C3 mg
Vitamin A71 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate11 mcg
Choline102 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 51. The excerpt below is the record exactly as published.
Jellied Chicken. — Take a young, tender chicken. Prepare and disjoint it as a fricassee. Put a bay-leaf, a stock of celery about four inches long, and two whole peppercorns
Cook this with the app: pantry check, scaling, and the assistant.