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Savoury Jelly for Cold Meats
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
354Calories
25 gProtein
31 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories354 kcal
Protein25 g
Carbohydrates31 g
Fiber10 g
Sugars0.6 g
Total Fat16 g
Saturated Fat4.8 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium41 mg
Potassium253 mg
Calcium129 mg
Iron7 mg
Magnesium83 mg
Phosphorus59 mg
Zinc1.2 mg
Copper1.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A20 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate41 mcg
Choline0.9 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 440. The excerpt below is the record exactly as published.
SAVOURY JELLY, for Cold Meats. — Boil beef and mutton to a stiff jelly ; season it with a little pepper and salt, a blade or two of mace, and an onion ; then beat the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.