{"id":6837,"slug":"jellied-chicken","title":"JELLIED CHICKEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a chicken","as little water as possible","pepper and salt","hard-boiled eggs","one-quarter of a cup aspic"],"ingredients_norm":["chicken","as little water as possible","pepper and salt","hard boiled egg","aspic"],"steps":["Boil a chicken in as little water as possible until the meat falls from the bones, chop rather fine and season with pepper and salt.","Put into a mold a layer of the chopped meat and then a layer of hard-boiled eggs, cut in slices.","Fill the mold with alternate layers of meat and eggs until nearly full.","Boil down the liquor left in the kettle until half the quantity.","While warm, add one-quarter of a cup aspic, pour into the mold over the meat.","Set in a cool place overnight to jelly."],"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/12350","source_ref":"pg:12350:w18:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bf482a90129fdf44469d86a0c39ef855d077936cb82933a848761e721168577a","created_at":"2026-08-02T16:55:59Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/jellied-chicken"}