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Jellied Meat
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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
794Calories
58 gProtein
0 gCarbs
61 gFat
Full nutrition (32 nutrients)
Calories794 kcal
Protein58 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat61 g
Saturated Fat23 g
Monounsaturated Fat27 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol236 mg
Sodium250 mg
Potassium597 mg
Calcium86 mg
Iron4.2 mg
Magnesium40 mg
Phosphorus383 mg
Zinc7.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.2 mg
Folate24 mcg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from The New century cook book (1899), page 30. The excerpt below is the record exactly as published.
Jellied Meat. Take four pigs feet with legs to first joint; soak and scrape thoroughly. Put in kettle of water without salt, boil until ten- der and the bones will fall out. Take meat from liquor and set away to cool. Remove grease from liquor when cold. Take good-sized shank of beef; boil until tender without salt; re- move from liquor next day. Cut meat of pigs feet and beef in small bits, put jelly from feet into kettle, add meat and heat to boiling point: season pepper and salt
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