Jellied Beef
From Two hundred tested recipes, 1920
This may be seasoned with Spanish sweet peppers, celery seed or chopped celery.
Presented as published in 1920. 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
1667Calories
96 gProtein
59 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories1667 kcal
Protein96 g
Carbohydrates59 g
Fiber9.1 g
Sugars4.4 g
Total Fat116 g
Saturated Fat47 g
Monounsaturated Fat50 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol350 mg
Sodium3324 mg
Potassium1913 mg
Calcium348 mg
Iron28 mg
Magnesium153 mg
Phosphorus829 mg
Zinc18 mg
Copper0.9 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B61.7 mg
Vitamin B1213 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)21 mg
Folate105 mcg
Choline13 mg
Caffeine0 mg
Water707 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 7. The excerpt below is the record exactly as published.
JELLIED BEEF Soak 1 tablespoonful gelatine % hour in % cup water. Put sufficient cold beef through your meat chopper to make a pint, heat until gelatine is dissolved, add 1 peeled chopped tomato, 1 tablespoon grated onion, I level teaspoonful salt, and a dash of pepper; add % pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.