gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jelly, Savoury Meat
From Consult me, 1902
Serves 6
The jelly will be ready for use.
Presented as published in 1902. 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
43Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein2.2 g
Carbohydrates6 g
Fiber1.6 g
Sugars3.5 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol6.3 mg
Sodium38 mg
Potassium242 mg
Calcium27 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate31 mcg
Choline2.6 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 276. The excerpt below is the record exactly as published.
JELLY, Savoury Meat. — Chop a knuckle of veal and a scrag of mutton, so that one bone may be placed on the other. Scrape and slice 3 carrots and 2 turnips, cut small a stick of celery, butter the bottom of a small jar or well- tinned saucepan. Place the meat and vegetables in alternate layers, closely together. Sprinkle with a little salt
Cook this with the app: pantry check, scaling, and the assistant.