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Veal in Jelly
From Cassell's dictionary of cookery, 1892
Serves 4
This is suitable for breakfast or luncheon.
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
429Calories
46 gProtein
24 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories429 kcal
Protein46 g
Carbohydrates24 g
Fiber9.4 g
Sugars9.3 g
Total Fat17 g
Saturated Fat6.7 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.3 g
Cholesterol186 mg
Sodium219 mg
Potassium1139 mg
Calcium151 mg
Iron3.1 mg
Magnesium85 mg
Phosphorus518 mg
Zinc7.4 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A253 mcg
Vitamin E0.9 mg
Vitamin K4.3 mcg
Vitamin B61.2 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate79 mcg
Choline11 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2139. The excerpt below is the record exactly as published.
Veal in Jelly (a breakfast or luncheon dish). — Take two poimds of lean veal from the breast or fillet. Cut the veal into pieces an inch square and the ham into thin slices. Line a stewpan with thin slices of fat bacon, put in the veal, and add a calf's foot, the veal bones broken up small, two onions, two carrots, a parsnip, a bunch of sweet herbs, half a blade of mace, two inches of lemon-rind, and a little pepper and salt. Pour a pint of veal stock or water
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