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Meat Gelatine for Patients
From The art of German cooking and baking, 1922
Serves 4
Instead of beef, poultry may be used.
Presented as published in 1922. 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
177Calories
25 gProtein
1 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories177 kcal
Protein25 g
Carbohydrates1.4 g
Fiber0.4 g
Sugars0.7 g
Total Fat8.2 g
Saturated Fat3.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol75 mg
Sodium85 mg
Potassium428 mg
Calcium21 mg
Iron2.5 mg
Magnesium25 mg
Phosphorus239 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A126 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate8.5 mcg
Choline71 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 73. The excerpt below is the record exactly as published.
MEAT GELATINE FOR PATIENTS. Quantity 1% qts. 1 lb. of beef Salt 2 % lbs. veal cartilage % qt. of water 1 small carrot
Cook this with the app: pantry check, scaling, and the assistant.