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Jelly, Meat, for Cold Pies
From Cassell's dictionary of cookery, 1892
Serves 6
Ensure to remove scum carefully.
Presented as published in 1892. 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
92Calories
8 gProtein
10 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein8 g
Carbohydrates9.6 g
Fiber1.7 g
Sugars6.4 g
Total Fat2.7 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium437 mg
Potassium211 mg
Calcium41 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus92 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A4.2 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate14 mcg
Choline3.5 mg
Caffeine0 mg
Water537 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 769. The excerpt below is the record exactly as published.
Jelly, Meat, for Cold Pies.— Scald and I prepare a calf's foot, and put it into a stewpan I with half a pound of the knuckle of a leg or I shoulder of veal, two shallots, a small bunch j of savoxuy herbs, an onion with two cloves stuck in it, a lump of sugar, and the thin lind I of half a lemon, a tea-spoonful of salt, half a tea-spoonful of cayenne, and three quarts of cold spring water
Cook this with the app: pantry check, scaling, and the assistant.