gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef Jelly
From The farm cook & rule book, 1923
Serves 1
Serve sliced.
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
920Calories
51 gProtein
49 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories920 kcal
Protein51 g
Carbohydrates49 g
Fiber9.8 g
Sugars3.7 g
Total Fat59 g
Saturated Fat24 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol175 mg
Sodium1730 mg
Potassium1304 mg
Calcium261 mg
Iron19 mg
Magnesium109 mg
Phosphorus460 mg
Zinc9.1 mg
Copper0.7 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A57 mcg
Vitamin E0.9 mg
Vitamin K50 mcg
Vitamin B61 mg
Vitamin B126.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate89 mcg
Choline17 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 64. The excerpt below is the record exactly as published.
Beef Jelly- Soak % tablespoonful of gelatin in ^4: cupful of cold water 30 minutes. Put enough cold boiled beef through a chopper to make 1 cupful; to this add 1 small tomato peeled and chopped fine or one firm canned tomato cut in bits, I/2 tablespoonful of grated onion, I/2 teaspoonful of salt and a dash of pepper. Add y^ cupful of boiling water
Cook this with the app: pantry check, scaling, and the assistant.