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Pork Jelly
From Cassell's dictionary of cookery, 1892
Serves 10
A restorative.
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
44Calories
4 gProtein
1 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein3.6 g
Carbohydrates1.4 g
Fiber0.6 g
Sugars0 g
Total Fat2.7 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol11 mg
Sodium45 mg
Potassium82 mg
Calcium43 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.4 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate2.3 mcg
Choline8.7 mg
Caffeine0 mg
Water1146 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1808. The excerpt below is the record exactly as published.
Pork Jelly, Br. RatcUff's Restorative.— T&ke a leg of well-fed pork just as cut up, beat it, and break the bone. Set it over a gentle fii-e with three gallons of water, and simmer to one. Let half an ounce each of mace and nutmeg ,stew in it. Strain through a fine sieve. When cold, take off the fat. Give a chocolate-cupful the first and last thing and at noon, adding salt to taste
Cook this with the app: pantry check, scaling, and the assistant.