Jellied Chicken
From Council cook book, 1908
Presented as published in 1908. 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
24Calories
6 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein6.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium1.1 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline2.7 mg
Caffeine0 mg
Water0.9 g
As published
This recipe was extracted from Council cook book (1908), page 15. The excerpt below is the record exactly as published.
Jellied Chicken. Boil a chicken in as little water as possible until the meat falls from the bones, chop rather fine and season with pepper and salt. Put into- a mold a layer of chopped meat and then a layer of hard-boiled eggs, cut in slices. Fill the mold with alternate Borden's Pioneer Milk RICHEST PUREST BEST ENTREES SI layers of meat and eggs until nearly full. Boil down the liquor left in the kettle until half the quantity. While warm, add one-quarter of an ounce of gela- ti
Cook this with the app: pantry check, scaling, and the assistant.