Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of liquor in the kettle
- one cup of hot water
- one chicken dissolve one half box of coxe's gelatine in one cup of hot water
- pepper
- salt
Directions
MRS. C. BOWElSr.
Boil the chicken, till thoroughly done, seasoning with butter, pepper and salt. Then take out and remove all bones and skin, leaving nearly one quart of liquor in the kettle. For one chicken dissolve one half box of Coxe's gelatine in one cup of hot water and pour into the liquor with the chicken; cook a few minutes, then turn into molds and set away to cool. Do not pick the chicken into ver^'^ fine pieces; it cuts and looks much rjicer if left in large pieces. Slice with a sharp knife, and you have a handsome and most palatable dish for your table.