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Meat Jelly for Invalids
From The "A1" cookery book, 1901
Serves 3
This recipe is suitable for invalids.
Presented as published in 1901. 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
676Calories
95 gProtein
1 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein95 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol324 mg
Sodium324 mg
Potassium1500 mg
Calcium69 mg
Iron7.9 mg
Magnesium98 mg
Phosphorus931 mg
Zinc21 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3.2 mcg
Vitamin E0.9 mg
Vitamin K5.5 mcg
Vitamin B62.3 mg
Vitamin B129.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)28 mg
Folate35 mcg
Choline186 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 103. The excerpt below is the record exactly as published.
Meat Jelly for Invalids. — 2 lbs. shin of beef, ii lbs. of veal. 156 ODDS AND ENDS. Cut the meat into small pieces quite free from skin and fat, and put them into a jar with two tablespoons of cold water, a very little salt, and six peppercorns
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