gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Jellied Chicken, No. 2
From Around-the-world cook book, 1913
Serves 1
To serve, cut the chicken in thin slices, and lay on a plate with celery mayonnaise.
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
706Calories
56 gProtein
36 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein56 g
Carbohydrates36 g
Fiber9.7 g
Sugars7.8 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol314 mg
Sodium2663 mg
Potassium1063 mg
Calcium221 mg
Iron7.2 mg
Magnesium118 mg
Phosphorus458 mg
Zinc3.9 mg
Copper1.2 mg
Manganese1 mg
Vitamin D1.3 mcg
Vitamin C51 mg
Vitamin A178 mcg
Vitamin E1.2 mg
Vitamin K73 mcg
Vitamin B61 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate98 mcg
Choline267 mg
Caffeine0 mg
Water413 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. 2 Chicken (young roasting fowl), 1, Eggs, Salt, 1 level teaspoon, Peppercorns, 6, Mace, 1 blade. Parsley, 2 sprigs, Celery, 2 stalks. Lemon, %, Onion, sliced, 1, Gelatin, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.