Jellied Chicken
From Granite City cook book, 1900
Recipe by Miss E. Hart.
Presented as published in 1900. 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
652Calories
57 gProtein
1 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein57 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.7 g
Total Fat45 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.3 g
Omega-30.1 g
Cholesterol872 mg
Sodium417 mg
Potassium602 mg
Calcium145 mg
Iron5 mg
Magnesium63 mg
Phosphorus646 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C2.7 mg
Vitamin A390 mcg
Vitamin E2.6 mg
Vitamin K3.2 mcg
Vitamin B60.9 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate104 mcg
Choline689 mg
Caffeine0 mg
Water737 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 15. The excerpt below is the record exactly as published.
JELLIED CHICKEX. Boil a chicken in as iittle water as possible, add ^a few celery seed to the water, chop the meat fine, season well with pepper and salt. Put slices of hard boiled egg in bottom of mold, then a layer of chicken until the mold is nearly full. Boil the water until about one pint. Season it well and pour over the chicken. A half box of gelatine soaked in a little water should be added to the stock. Allow 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.