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Jellied Chicken (No. 1)
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 39. The excerpt below is the record exactly as published.
JELLIED CHICKEN. (No. 1.) Cut up two chickens, boil till tender, in water to cover. Take out, remove skin and bones, season the liquor (one and a half pints) with butter, pepper and salt, and the juice of a lemon; add a quarter of a box dissolved gelatine
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