Jellied Veal

Name: Jellied Veal
Ingredients: two pound veal shoulder; one-half teaspoon pepper; one bay leaf; two tablespoons vinegar; two tablespoons salt; one green pepper; two stalks celery; two hard cooked eggs; one cup green peas; one tablespoon unflavored gelatine

From Natchez recipes, 1900

Serves eight. Mrs. Warren Hooks

Presented as published in 1900. 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

1508Calories

203 gProtein

25 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1508 kcal

Protein203 g

Carbohydrates25 g

Fiber8.7 g

Sugars8.6 g

Total Fat60 g

Saturated Fat24 g

Monounsaturated Fat23 g

Polyunsaturated Fat5.7 g

Omega-30 g

Cholesterol1116 mg

Sodium14996 mg

Potassium3693 mg

Calcium344 mg

Iron13 mg

Magnesium300 mg

Phosphorus2266 mg

Zinc32 mg

Copper1.6 mg

Manganese1.2 mg

Vitamin D2 mcg

Vitamin C58 mg

Vitamin A217 mcg

Vitamin E3.7 mg

Vitamin K80 mcg

Vitamin B64.5 mg

Vitamin B1213 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)3.1 mg

Niacin (B3)72 mg

Folate281 mcg

Choline1091 mg

Caffeine0 mg

Water968 g

As published

This recipe was extracted from Natchez recipes (1900), page 17. The excerpt below is the record exactly as published.

JELLIED VEAL Cover two pound veal shoulder with warm water, add one-half teaspoon pepper, one bay leaf, two tablespoons vinegar, and two tablespoons salt; simmer until meat is tender. Strain stock, there should be about one quart. Dice meat, add one green pepper, two stalks celery, chopped, and two hard cooked eggs, sliced, and one cup green peas and place in mold. Soften one tablespoon un- flavored gelatin

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