Jellied Chicken
From The universal cookery book, 1887
The liquor must be seasoned well, as the chicken absorbs it.
Presented as published in 1887. 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
47Calories
12 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein12 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium42 mg
Potassium7 mg
Calcium22 mg
Iron0.2 mg
Magnesium7.9 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 29. The excerpt below is the record exactly as published.
Jellied Chicken. Boil a fowl until it will slip easily from the bones ; let the water be reduced to about one pint in boiling ; pick the meat from the bones in good-sized pieces, taking out all gristle, fat, and bones ; place in a wet mould ; skim the fat from the liquor, add a little butter, pepper and salt to the taste, and one half- ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.