1 pkt chicken noodle soup
pepper and salt
2 tbspn gelatine
Method: Boil chicken adding 1 onion to water. Cut cooked chicken into small pieces, place in a bowl. Cook soup in 2 cups water according to directions. Dissolve gelatine in soup, add to chicken, also pepper and salt. Mix altogether add extra water to cover meat if needed. Set in fridge. Rabbit or duck can be used instead of chicken. Serve sliced cold or sandwich filling.
Source: contributed by T. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.