Clear Savoury Jelly

Name: Clear Savoury Jelly
Ingredients: using 2 egg shells and whites to one quart of well flavoured strong stock; one quart of well flavoured strong stock made from bones and meat of béef or veal

From Girl's home manual of cookery, home management, home nursing and laundry, 1913

Can set lobster, crab, or other cooked fish in this jelly.

Presented as published in 1913. 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

374Calories

30 gProtein

35 gCarbs

11 gFat

Full nutrition (32 nutrients)

Calories374 kcal

Protein30 g

Carbohydrates35 g

Fiber0 g

Sugars15 g

Total Fat11 g

Saturated Fat3 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2 g

Cholesterol28 mg

Sodium1353 mg

Potassium994 mg

Calcium28 mg

Iron2 mg

Magnesium38 mg

Phosphorus256 mg

Zinc1.3 mg

Copper0.5 mg

Vitamin D0 mcg

Vitamin C1.9 mg

Vitamin A9.5 mcg

Vitamin E0.3 mg

Vitamin K1.9 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate47 mcg

Choline87 mg

Caffeine0 mg

Water924 g

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 51. The excerpt below is the record exactly as published.

Clear Savoury Jelly. Make by Method I., using 2 egg shells and whites to one quart of well flavoured strong stock made from bones and meat of béef or veal

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