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To Make Nice Meat Jelly

Name: To Make Nice Meat Jelly
Yield: 14 servings
Ingredients: Put eight or ten pounds of coarse, lean beef; a pound of lean salt pork; three large onions chopped; three carrots; a large handful of parsley

From Virginia Cookery-book, 1884

Serves 14

Presented as published in 1884. 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

773Calories

45 gProtein

4 gCarbs

62 gFat

Full nutrition (33 nutrients)

Calories773 kcal

Protein45 g

Carbohydrates4.3 g

Fiber1 g

Sugars2 g

Total Fat62 g

Saturated Fat25 g

Monounsaturated Fat27 g

Polyunsaturated Fat2.4 g

Cholesterol192 mg

Sodium164 mg

Potassium790 mg

Calcium35 mg

Iron5 mg

Magnesium50 mg

Phosphorus414 mg

Zinc9.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C5.5 mg

Vitamin A115 mcg

Vitamin E0.1 mg

Vitamin K31 mcg

Vitamin B60.9 mg

Vitamin B126.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9.4 mg

Folate29 mcg

Choline3.3 mg

Caffeine0 mg

Water190 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 73. The excerpt below is the record exactly as published.

Put eight or ten pounds of coarse, lean beef, or the same quantity of the inferior parts of the fore-quarter of veal, into a pot with two gallons of water, a pound of lean salt pork, three large onions chopped, three carrots, a large handful of parsley

Cook this with the app: pantry check, scaling, and the assistant.