Jellied Chicken
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
The liquor must be seasoned well as the chicken absorbs it.
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
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 37. 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 mold; skim the fat from the liquor; 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.