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Jellied Chicken Bouillon
From Magnet users cook book, 1920
Serves 1
This is enough for one person.
Presented as published in 1920. 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
60Calories
5 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein5 g
Carbohydrates6.5 g
Fiber0.2 g
Sugars1.9 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium207 mg
Potassium129 mg
Calcium15 mg
Iron1.3 mg
Magnesium6.2 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate11 mcg
Choline12 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 62. The excerpt below is the record exactly as published.
JELLIED CHICKEN BOUILLON. Use well-seasoned chicken stock. Soak 3-4 of a teaspoon of ground gelatine in 1 tablespoon of cold water five minutes, and dissolve in one tablespoon of boiling water. Add to % cup of - chicken stoc
Cook this with the app: pantry check, scaling, and the assistant.