Jellied Chicken
From Purity flour cookbook, 1917
Garnish with hard-boiled eggs sliced.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 53. The excerpt below is the record exactly as published.
JELLIED CHICKEN One fowl 4 pies' feet or a shank of veal, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.