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Jellied Daube Beef
From Kentucky receipt book, 1903
Serves 7
Presented as published in 1903. 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
599Calories
87 gProtein
0 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein87 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol257 mg
Sodium264 mg
Potassium1303 mg
Calcium56 mg
Iron8.4 mg
Magnesium79 mg
Phosphorus802 mg
Zinc21 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A3.9 mcg
Vitamin E0.7 mg
Vitamin K5.4 mcg
Vitamin B62.1 mg
Vitamin B1210 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate21 mcg
Choline240 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 33. The excerpt below is the record exactly as published.
Jellied Daube Beef. Six pounds of beef. Make incisions in this and insert small strips of breakfast bacon, bay leaves and onion. Boil slowly 5 hours, skim oflf grease, add 1 box of gelatine to juice of meat and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.