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Fillet of Beef in Jelly
From The new practical housekeeping, 1890
Serves 5
Ensure the fillet is well-shaped and the jelly is properly set.
Presented as published in 1890. 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
409Calories
41 gProtein
16 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein41 g
Carbohydrates16 g
Fiber0.3 g
Sugars7 g
Total Fat19 g
Saturated Fat5.9 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol212 mg
Sodium853 mg
Potassium928 mg
Calcium56 mg
Iron2.2 mg
Magnesium51 mg
Phosphorus425 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C1.9 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B61 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate42 mcg
Choline169 mg
Caffeine0 mg
Water519 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 348. The excerpt below is the record exactly as published.
Fillet of Beef in Jelly is another elegant dish. For this procure a small fillet, trim and cut a deep incision in the side, being careful not to go through to the other side or the ends. Fill this with one cup veal, prepared as for force-meat, and whites of three hard-boiled eggs, cut into rings. Sew up the openings, and bind the fillet into good shape with broad bands of cotton clotn. Put in a deep stewpan two slices each ham and pork,- and place the fillet on them; then put in two calPs feet, two stalks celery and two quarts clear stock ; simmer gently two hours and a half; take up the fillet and set away to cool ; strain the stock, and set away to harden ; when hard, scrape ofi* every particle of fat, and put on the fire in a clean saucepan, with half a slice of onion and whites of two eggs, beaten with four tablespoons cold water
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Cook this with the app: pantry check, scaling, and the assistant.