Boiled Veal in Jelly

Name: Boiled Veal in Jelly
Ingredients: A little spice; 1 parsley root; 2 whites of eggs; pint Tarragon vinegar; I tablespoonful salt; 3 lbs. veal; onions; oz. gelatine; 2^ pints water

From German cookery for the English kitchen, 1906

When turned out, garnish with sliced pickled cucumbers and hard-boiled eggs and serve with Remouladen Sauce or Mayonnaise.

Presented as published in 1906. 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

2255Calories

290 gProtein

15 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories2255 kcal

Protein290 g

Carbohydrates15 g

Fiber2.6 g

Sugars6.7 g

Total Fat102 g

Saturated Fat41 g

Monounsaturated Fat39 g

Polyunsaturated Fat8.5 g

Omega-30 g

Cholesterol1488 mg

Sodium8346 mg

Potassium4752 mg

Calcium357 mg

Iron15 mg

Magnesium378 mg

Phosphorus3029 mg

Zinc43 mg

Copper2.1 mg

Manganese0.7 mg

Vitamin D2 mcg

Vitamin C12 mg

Vitamin A160 mcg

Vitamin E4.6 mg

Vitamin K0.9 mcg

Vitamin B65.9 mg

Vitamin B1219 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)4.2 mg

Niacin (B3)102 mg

Folate257 mcg

Choline309 mg

Caffeine0 mg

Water2610 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 44. The excerpt below is the record exactly as published.

Boiled Veal in Jelly.) A little spice. 1 parsley root. 2 whites of eggs. \ pint Tarragon vinegar. I tablespoonful salt. 3 lbs. veal. onions. \ oz. gelatine. 2^ pints water

Cook this with the app: pantry check, scaling, and the assistant.