Cold Jellied Meat Loaf

Name: Cold Jellied Meat Loaf
Ingredients: 1 chicken; 3 lbs. of veal shank; 1 onion; salt; pepper; two cups liquid

From The Relief Societ Cookbook, 1930

Presented as published in 1930. 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

1882Calories

296 gProtein

14 gCarbs

71 gFat

Full nutrition (33 nutrients)

Calories1882 kcal

Protein296 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat71 g

Saturated Fat23 g

Monounsaturated Fat32 g

Polyunsaturated Fat7.6 g

Cholesterol985 mg

Sodium1581 mg

Potassium2745 mg

Calcium216 mg

Iron18 mg

Magnesium484 mg

Phosphorus3110 mg

Zinc48 mg

Copper1.5 mg

Manganese0.4 mg

Vitamin D11 mcg

Vitamin C14 mg

Vitamin A70 mcg

Vitamin E2.9 mg

Vitamin K17 mcg

Vitamin B66.1 mg

Vitamin B1226 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)5.4 mg

Niacin (B3)83 mg

Folate80 mcg

Choline1427 mg

Caffeine0 mg

Water1277 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 18. The excerpt below is the record exactly as published.

COLD JELLIED MEAT LOAF Boil until tender 1 chicken and 3 lbs. of veal shank, also 1 onion and salt and pepper. Remove meat and simmer stock down until you have two cups liquid

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