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Jellied Chicken
From Buckeye cookery, 1892
Serves 3
The slices will not easily break up if directions are followed.
Presented as published in 1892. 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
752Calories
69 gProtein
0 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein69 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat51 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol255 mg
Sodium253 mg
Potassium644 mg
Calcium43 mg
Iron3.1 mg
Magnesium70 mg
Phosphorus502 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C5.4 mg
Vitamin A139 mcg
Vitamin E1 mg
Vitamin K5.1 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate22 mcg
Choline205 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 158. The excerpt below is the record exactly as published.
JELLIED CHICKEN. Cook six chickens in a small quantity of water, until the meat will part from the bone easily ; season to taste with salt and pepper; just as soon as cold enough to handle, remove bones and skin; place meat in a deep pan or mold, just as it comes from the bone, using gizzard, liver and heart, until the mold is nearly full. Te the water left in the kettle, add three-fourths of a box of Cox’s gelatine (some add juice of lemon), dissolved in a little warm water
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