Jellied Chicken Sandwiches
From Cooking in the elementary schools, January, 1922, 1922
Jellied chicken sandwiches are particularly good if toasted after filling and served hot. Veal may be used instead of chicken.
Presented as published in 1922. 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
612Calories
55 gProtein
8 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories612 kcal
Protein55 g
Carbohydrates8.4 g
Fiber0 g
Sugars3.7 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.1 g
Cholesterol185 mg
Sodium516 mg
Potassium696 mg
Calcium37 mg
Iron2.7 mg
Magnesium58 mg
Phosphorus414 mg
Zinc3.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.3 mg
Vitamin A99 mcg
Vitamin E0.8 mg
Vitamin K4 mcg
Vitamin B61 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)20 mg
Folate28 mcg
Choline165 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 18. The excerpt below is the record exactly as published.
1 c. finely cut chicken 2 t. gelatine ^ c. chicken stock 1. Mix the gelatine with 2 T. cold water, add the chicken stock and bring to the boiling point. 2. Add the chicken, boil 1 minu*:e and pour into a wet mold. 3. When t-et use as filling for sandwiches. Jellied chicken sandwiches
Cook this with the app: pantry check, scaling, and the assistant.