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Jellied Chicken
From Good Things to Eat as Suggested by Rufus, 1911
Serves 5
Stand the dish in ice to layer evenly.
Presented as published in 1911. 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
656Calories
56 gProtein
7 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein56 g
Carbohydrates6.8 g
Fiber0 g
Sugars3 g
Total Fat43 g
Saturated Fat12 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.2 g
Omega-30 g
Cholesterol210 mg
Sodium579 mg
Potassium717 mg
Calcium36 mg
Iron2.9 mg
Magnesium62 mg
Phosphorus452 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C5.1 mg
Vitamin A116 mcg
Vitamin E0.9 mg
Vitamin K4.6 mcg
Vitamin B61.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)22 mg
Folate26 mcg
Choline180 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 22. The excerpt below is the record exactly as published.
JELLIED CHICKEN— For jellied chicken have on hand three pounds of chicken that has been boiled and cut from the bone in strips. Mix a quart of rich chicken stock that has been boiled down and cleared with a teaspoonful each of lemon juice, chopped parsley, a dash of celery salt and a quarter teaspoonful each of salt and paprika. At the last 'stir in a teaspoonful of granulated gelatin
Cook this with the app: pantry check, scaling, and the assistant.