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Beef Jelly for Invalids
From The new home cook book, 1896
Serves 6
Use by dissolving in hot water.
Presented as published in 1896. 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
221Calories
27 gProtein
10 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein27 g
Carbohydrates9.6 g
Fiber2.1 g
Sugars4.9 g
Total Fat8.7 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol77 mg
Sodium232 mg
Potassium558 mg
Calcium47 mg
Iron2.8 mg
Magnesium35 mg
Phosphorus275 mg
Zinc6.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C6.1 mg
Vitamin A213 mcg
Vitamin E0.5 mg
Vitamin K5.3 mcg
Vitamin B60.8 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.7 mg
Folate23 mcg
Choline81 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 152. The excerpt below is the record exactly as published.
Beef Jelly for Invalids.^ — Three small onions, three small or one and one-half large carrots, a few whole cloves and black pepper, one small teaspoon of sugar, one slice of ham, two calf's feet, one and a half pounds of beef. Put in the onions and other ingredients in succession. Place the ham on top, then the calf's feet, and lastly the beef; no water; put on the side of the range, and let it (389) 390 THE HOME COOK BOOK. Stand until reduced to a soft mass, then add a quart of water
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