Mock Chicken Jelly, No. 1

Ingredients

• Cut a pound of Nuttolene into cubes
• add three cups of hot water
• the yolks of three eggs, well beaten
• one-half cup of cocoanut or dairy cream
• one teaspoonful of salt
• one teaspoonful of celery salt
• one slice of onion
• a pinch of mint
• a pinch of marjoram
• a pinch of sage

Method

1. 1

   Cook Nuttolene with hot water, beaten egg yolks, cream, and seasonings for 45 minutes.

2. 2

   Strain and measure.

3. 3

   To every 2 cups of broth, add 1 cup of cooked Gelatine.

4. 4

   Mold and garnish.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 84. The excerpt below is the record exactly as published.

Mock Chicken Jelly, No. 1. — Cut a pound of Nuttolene into cubes. Put into a double boiler, and add three cups of hot water, the yolks of three eggs, well beaten, and one-half cup of cocoanut or dairy cream. Season with one teaspoonful of salt, one Desserts 239 teaspoonful of celery salt, one slice of onion, and a pinch each of mint, marjoram, and sage. Cook forty-five minutes. Strain and measure. To every two cups of the broth add one cup of the cooked Gelatine. Mold and cut into oblong or square sec- tions, and garnish with the celery, lettuce, or parsley. *Mock Chicken Jelly, No. 2. — Brown one cup of Almond Meal in the oven. Tie in cheese-cloth, and cook in three cups of water. Add one teaspoonful of salt, one teaspoonful of celery salt

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