dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jellied Chicken on Bread
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. D. E. Gentry, Glencoe, 111.
Presented as published in 1912. 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
393Calories
39 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories393 kcal
Protein39 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium135 mg
Potassium323 mg
Calcium23 mg
Iron1.6 mg
Magnesium36 mg
Phosphorus253 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate13 mcg
Choline105 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 187. The excerpt below is the record exactly as published.
JELLIED CHICKEN ON BREAD.— Boil a chicken in as little water as possible, till the meat falls from bones, chop and season with pepper and salt. Put in a mould alternate layers of meat and of hard-boiled ^z^s, sliced thin, until the dish is full, boil down the liquor half, while warm add a tablespoon gelatine
Cook this with the app: pantry check, scaling, and the assistant.