Jellied Chicken
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Slices will not easily break if directions are followed.
Presented as published in 1902. 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
2193Calories
190 gProtein
0 gCarbs
154 gFat
Full nutrition (33 nutrients)
Calories2193 kcal
Protein190 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat154 g
Saturated Fat44 g
Monounsaturated Fat64 g
Polyunsaturated Fat33 g
Cholesterol765 mg
Sodium721 mg
Potassium1930 mg
Calcium119 mg
Iron9.2 mg
Magnesium206 mg
Phosphorus1499 mg
Zinc13 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C16 mg
Vitamin A418 mcg
Vitamin E3.1 mg
Vitamin K15 mcg
Vitamin B63.6 mg
Vitamin B123.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)69 mg
Folate61 mcg
Choline609 mg
Caffeine0 mg
Water910 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 100. The excerpt below is the record exactly as published.
JELLIED CHICKEN. Cook six chickens in a small quantity of water, until the meat will part from the bone easily; season to taate with salt and pepper; just as Boon as cold enough to handle, re- move bones and skin; place meat in a deep pan or mold, just as it comes from the bone, using gizzard, liver and heart, until the mold is nearlv full. To the water left iu the kettle. 240 Mother's Cook Book. add three-foarthB of a box of Cox's gelatine
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