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Jellied Veal
From Cookery and housekeeping, 1882
Serves 4
Add lemon juice before removing from heat for improved flavor.
Presented as published in 1882. 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
15Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein1.3 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.6 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.1 mg
Sodium5.4 mg
Potassium45 mg
Calcium2.4 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus15 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.8 mcg
Choline1.3 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 78. The excerpt below is the record exactly as published.
Jellied Veal. (American Recipe ) Wash a knuckle of veal and cut it into three pieces. Boil it slowly in ver>^ little water until the meat will slip easily from the bones ; take it out ot the liquor, remove all the bones, and chop the meat fine. Season with salt, pepper, two shallots chopped as fine as possible, thyme or sage. Put back into the liquor, and boil until it is almost dry, and can be stirred with difficult}'. Turn into a mould until next day. Set on the table cold, garnish with parsley, and cut in slices. The juice of a lemon
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