Meat Jelly (2)
From The white ribbon cook book, 1894
Serves 8
Meat jellies keep better without vegetables.
Presented as published in 1894. 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
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 130. The excerpt below is the record exactly as published.
Meat Jelly (2)— A calf's foot, 1}4 lbs. neck of veal or beef, a slice or two of lean ham, 1 small onion, a bunch of parsley, a teaspoonful of salt, a little spice, 3 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.