Jellied Chicken
From The Carbon County cook book, 1926
This will serve about 36 people.
Presented as published in 1926. 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
840Calories
66 gProtein
26 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories840 kcal
Protein66 g
Carbohydrates26 g
Fiber5.9 g
Sugars12 g
Total Fat52 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol255 mg
Sodium327 mg
Potassium1246 mg
Calcium112 mg
Iron3.7 mg
Magnesium97 mg
Phosphorus585 mg
Zinc5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C24 mg
Vitamin A1141 mcg
Vitamin E1.8 mg
Vitamin K22 mcg
Vitamin B61.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)24 mg
Folate72 mcg
Choline223 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 35. The excerpt below is the record exactly as published.
Jellied Chicken. Boil 2 chickens until very tender »with 1 on- ion and 2 carrots. Let soup boil down to about 114 quarts. Strain and add white pepper, salt and butter to taste and 1 full box of Knox’s gelatine.
Cook this with the app: pantry check, scaling, and the assistant.