Jellied Chicken
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Cut in slices with a sharp knife to serve.
Presented as published in 1895. 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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 23. The excerpt below is the record exactly as published.
Jellied Chicken. Take one or two chickens according to number of persons; cut up as for fricassee chicken; cook slowly with just water enough to cover, till very tender; sea- son as for eating; take up the chicken; boil the liquor till it will jelly thick when cold. Pick the meat to pieces; cut in small pieces; seg^on with salt, pepper and a little butter while hot, and then put a layer of each in the mold
Cook this with the app: pantry check, scaling, and the assistant.