Jellied Beef

Ingredients

• 3^, T gelatine
• }i c cold water
• enough cold boiled beef to make i c
• 1 small tomato
• 3^ T grated onion
• J^ t salt
• a dash of pepper
• ^ c boiling water

Method

1. 1

   Soak gelatine in cold water, mix with chopped beef, tomato, onion, salt, and pepper.

2. 2

   Add dissolved gelatine, stir, and pour into a mould to set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 188. The excerpt below is the record exactly as published.

Jellied Beef for lunch, and while the gelatine is soaking cook the eggs for the salad ; then put cold beef left from the preceding evening, through the meat chopper. Now make the cream puffs and while they are baking finish the Jellied Beef and set away in a cold place to harden ; then finish the salad. A salad such as this needs to stand some time before serving so that the flavors may be thoroughly blended. Make the Cream Filling for the Cream puffs and when both filling and puffs are cool, put together. Thursday Breakfast — • Cost Food Units Strawberries $0.10 200 Sugar for Berries and Coffee 009 311 Brains — Southern Style 123 776 Toast and Butter 038 600 Coffee 04 Cream for Coffee 031 200 Total Breakfast $0,341 2,087 LUNCHEON OR SUPPER Thursday Lesson 206 JELLIED BEEF ONION SALAD BROWN BREAD AND BUTTER CREAM PUFFS Jellied Beef Soak 3^, T gelatine in }i c cold water }i h. Put enough cold boiled beef through the meat chopper to make i c ; to this add i small tomato peeled and chopped fine, 3^ T grated onion, J^ t salt and a dash of pepper. To the gelatine add ^ c boiling water

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