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Jellied Veal
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Chicken or turkey may be used the same way.
Presented as published in 1907. 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
527Calories
31 gProtein
46 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories527 kcal
Protein31 g
Carbohydrates46 g
Fiber3.3 g
Sugars14 g
Total Fat26 g
Saturated Fat9.2 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat4.4 g
Cholesterol401 mg
Sodium3796 mg
Potassium861 mg
Calcium117 mg
Iron5 mg
Magnesium52 mg
Phosphorus328 mg
Zinc6.3 mg
Copper1.1 mg
Manganese1.5 mg
Vitamin D2.2 mcg
Vitamin C57 mg
Vitamin A230 mcg
Vitamin E5.4 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.7 mg
Folate90 mcg
Choline344 mg
Caffeine0 mg
Water565 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 24. The excerpt below is the record exactly as published.
JELLIED VEAL. Boil veal tender, chop, put in mold with liquor it was boiled in. Season well with pepper and salt. Press in a few hard boiled eggs. JELLIED VEAL. Mrs. H. B. Smith. Chop cooked veal fine, and salt to taste. Add to one pint of any soup stock a quarter box of gelatine, salt, pepper and nutmeg to taste. Take two hard boiled eggs and one lemon
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