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Jellied Veal
From The Pattern cook-book, 1890
Serves 3
Use cheap pieces of veal for this dish.
Presented as published in 1890. 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
655Calories
88 gProtein
0 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein88 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol372 mg
Sodium372 mg
Potassium1436 mg
Calcium74 mg
Iron3.9 mg
Magnesium111 mg
Phosphorus922 mg
Zinc14 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.1 mcg
Vitamin E1.2 mg
Vitamin K6 mcg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)34 mg
Folate60 mcg
Choline0.2 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 68. The excerpt below is the record exactly as published.
JELLIED VEAL. Any cheap pieces of veal will do for this dish, which is very nice for luncheon or supper. Three pounds of veal. One table-spoonful of chopped onion. One-half table-spoonful of sage or any other herbs available. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.