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Beef Sandwiches in Jelly
From Soyer's standard cookery, 1912
Serves 2
Trimmings can be minced and served on toast.
Presented as published in 1912. 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
39Calories
3 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein3.2 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.3 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol93 mg
Sodium31 mg
Potassium32 mg
Calcium13 mg
Iron0.3 mg
Magnesium2.5 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate11 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 261. The excerpt below is the record exactly as published.
Beef Sandwiches in Jelly Cut some thin slices of cold salt beef, and with cutter-shapes stamp them into circles; make a paste by pounding the hard- boiled yolks of one or two eggs with a small quantity of to- mato catsup. Spread a layer of the paste in the center of the rounds of meat, and place other pieces on the top, pressing them down well. Put the meat into a deep dish and cover with savory jelly which is cool but not set
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