Chicken Jelly
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
Method
- Take a large chicken, cut the flesh from its bones, break the bones, soak an hour in weak salt and water to extract the blood.
- Put on in a stewpan with three pints of cold water.
- Simmer till reduced to less than half its original quantity.
- Sprinkle a little salt on it, and strain in a bowl.
- Keep on ice.--Mrs.
- S.
- T.
Plating
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