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Jellied Chicken, No. 1

Name: Jellied Chicken, No. 1
Yield: 1 servings
Ingredients: Veal, 1 knuckle; Chicken (6-pound), 1; Onion juice; Celery seed; Salt; Pepper; Paprika; Eggs, hard-boiled

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

473Calories

43 gProtein

0 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories473 kcal

Protein43 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat32 g

Saturated Fat9.6 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.6 g

Omega-30 g

Cholesterol334 mg

Sodium211 mg

Potassium469 mg

Calcium50 mg

Iron2.6 mg

Magnesium46 mg

Phosphorus400 mg

Zinc3.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C2.7 mg

Vitamin A150 mcg

Vitamin E1.1 mg

Vitamin K2.7 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)13 mg

Folate37 mcg

Choline248 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 30. The excerpt below is the record exactly as published.

JELLIED CHICKEN, NO. 1 Veal, 1 knuckle. Chicken (6-pound), 1, Onion juice, Celery seed, Salt, pepper, paprika. Eggs, hard-boiled

Cook this with the app: pantry check, scaling, and the assistant.