Savoury Jelly
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Presented as published in 1908. 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
767Calories
100 gProtein
19 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories767 kcal
Protein100 g
Carbohydrates19 g
Fiber4.4 g
Sugars6.5 g
Total Fat34 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol299 mg
Sodium387 mg
Potassium1916 mg
Calcium180 mg
Iron11 mg
Magnesium134 mg
Phosphorus993 mg
Zinc25 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D0.5 mcg
Vitamin C11 mg
Vitamin A5.2 mcg
Vitamin E1.3 mg
Vitamin K15 mcg
Vitamin B62.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)25 mg
Folate53 mcg
Choline290 mg
Caffeine0 mg
Water1436 g
As published
This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 42. The excerpt below is the record exactly as published.
Savoury Jelly — 1 lb. shin of beef, 1 quart water, 1 onion, 1 piece of celery, 1 clove, salt, 2 or 3 pepper- corns, and a bouquet of herbs
Cook this with the app: pantry check, scaling, and the assistant.