{"id":5448,"slug":"chicken-jelly","title":"Chicken jelly.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three quarts of good chicken broth","whites of six eggs","two leaves of gelatine","water"],"ingredients_norm":["chicken broth","egg white","leaves of gelatine","water"],"steps":["Clarify three quarts of good chicken broth with the whites of six eggs.","Soak two leaves of gelatine in water, and add to the broth.","Boil for twenty minutes, and strain.","Set in ice box to become firm."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w77:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"da7da7e53cc33f7204b228b4758c0c5fc6e9219992d412e383523aa909421028","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chicken-jelly"}