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Jellied Chicken
From The new practical housekeeping, 1890
Serves 3
Can be made elaborate with aspic jelly and garnished with parsley.
Presented as published in 1890. 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
637Calories
61 gProtein
10 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein61 g
Carbohydrates10 g
Fiber0.5 g
Sugars2.9 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.5 g
Cholesterol199 mg
Sodium1112 mg
Potassium938 mg
Calcium42 mg
Iron4.9 mg
Magnesium62 mg
Phosphorus517 mg
Zinc5.8 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C14 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B61 mg
Vitamin B123.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)18 mg
Folate27 mcg
Choline153 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 457. The excerpt below is the record exactly as published.
Jellied Chicken. — Soak an ounce gelatine in cup cold water twenty minutes ; saueeze it quite dry and melt it in pint clear stock in which a large tablespoon marjoram and half a rind of a lemon have been simmered ten minutes. Season to taste with salt and pepper and strain. Cover bottom of a mold half an inch thick witn the gravy and when nicely set in jelly, place upon it slices of hard-boiled eggs, slices of beet and gherkins cut in fancy shapes. Mince together the meat from two boiled chickens and a half pound each cooked ham
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