gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jellied Chicken
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
712Calories
65 gProtein
0 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories712 kcal
Protein65 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat49 g
Saturated Fat14 g
Monounsaturated Fat20 g
Polyunsaturated Fat10 g
Cholesterol241 mg
Sodium242 mg
Potassium609 mg
Calcium42 mg
Iron3 mg
Magnesium67 mg
Phosphorus475 mg
Zinc4.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C5.1 mg
Vitamin A132 mcg
Vitamin E1 mg
Vitamin K4.8 mcg
Vitamin B61.1 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)22 mg
Folate21 mcg
Choline194 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 15. The excerpt below is the record exactly as published.
JELLIED CHICKEN. Two medium-sized chickens cooked thoroughly. Pick from the bones and run through grinder. Dissolve 1 box of gelatine in a pint of cold water. To this add the liquor POULTRY AND GAME 35 (about 1 quart) in which chicken was boile
Cook this with the app: pantry check, scaling, and the assistant.