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Jellied Veal

Name: Jellied Veal
Yield: 6 servings
Ingredients: Boil a lean piece of veal; in water enough to cover; 1/2 box clear gelatine; soaked in a little cold water for 10 minutes; 3 teasp celery salt; 1/2 teasp cayenne pepper; 1 level teasp mustard; juice of 1 lemon

From Farm and home cook book and housekeeper's assistant, 1907

Serves 6

Slices of hard-boiled eggs can be added.

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

26Calories

3 gProtein

1 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories26 kcal

Protein3.2 g

Carbohydrates1.4 g

Fiber0.4 g

Sugars0.1 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol3.4 mg

Sodium24 mg

Potassium61 mg

Calcium57 mg

Iron1.4 mg

Magnesium16 mg

Phosphorus27 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A4.1 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate1.7 mcg

Choline1.6 mg

Caffeine0 mg

Water50 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 106. The excerpt below is the record exactly as published.

Boil a lean piece of veal in water enough to cover, until the bones separate from the meat. Cut the meat in small pieces, boil the liquor down to about 1 pt, add to it y^ box clear gelatine, soaked about 10 minutes in a little cold water, 3^ teasp celery salt, % teasp cayenne pepper, 1 level teasp mustard, and the juice of 1 lemon

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