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Jellied Chicken
From Atlanta women's club cook book, 1921
Serves 1
Presented as published in 1921. 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
576Calories
54 gProtein
19 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein54 g
Carbohydrates19 g
Fiber2.9 g
Sugars6.6 g
Total Fat31 g
Saturated Fat9 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol314 mg
Sodium351 mg
Potassium996 mg
Calcium162 mg
Iron3.6 mg
Magnesium78 mg
Phosphorus432 mg
Zinc3.4 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C30 mg
Vitamin A200 mcg
Vitamin E1.2 mg
Vitamin K200 mcg
Vitamin B60.9 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate85 mcg
Choline265 mg
Caffeine0 mg
Water411 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 77. The excerpt below is the record exactly as published.
JELLIED CHICKEN. 1 chicken. • 3 stalks of celery. 1 onion (diced). 6 sprigs of parsley. 1 hard boiled egg. 2 tbls. gelatine
Cook this with the app: pantry check, scaling, and the assistant.