gluten-freenut-freesoy-freefish-free
Jellied Chicken, Crab Meat, or Lobster Salad
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
790Calories
29 gProtein
15 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories790 kcal
Protein29 g
Carbohydrates15 g
Fiber4.9 g
Sugars4.9 g
Total Fat69 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat34 g
Omega-33 g
Cholesterol112 mg
Sodium969 mg
Potassium714 mg
Calcium71 mg
Iron4 mg
Magnesium57 mg
Phosphorus247 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C58 mg
Vitamin A371 mcg
Vitamin E7.2 mg
Vitamin K104 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.7 mg
Folate33 mcg
Choline107 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 217. The excerpt below is the record exactly as published.
JELLIED CHICKEN, CRAB MEAT, OR LOBSTER SALAD 1 tablespoon granulated gelatine, soaked in V4 cup cold water Y% cup celery, cut fine 34 cup Cooked Dressing (p. 493) or Cream Dressing (p. 494) 1 cup crab meat, lobster or chicken 4 cup chopped green pepper, pimientos, or stuffed olives Salt and paprika
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