Jellied Chicken
From Kirmess cook book, 1907
Serves 2
May be used in timbals.
Presented as published in 1907. 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
As published
This recipe was extracted from Kirmess cook book (1907), page 53. The excerpt below is the record exactly as published.
JELLIED CHICKEN. Mrs. C. M. Oovld, Bayside, L. /. Take an old fowl and boil down to one pint of liquor, let this get cold. Remove grease, add one-half package of Cox's gelatine, dissolved in cold water. Heat the 128 KIRMESS COOK BOOK. liquor, stir in the gelatine, then pour in a mold, add pieces of the fowl cut up in star and dice shape, put on ice for eight hours. Serve with hard boiled egg
Cook this with the app: pantry check, scaling, and the assistant.