Veal Jelly
From The Samaritan cookery book, 1903
Mrs. Murchie, Sibbaldbie, Lockerbie.
Presented as published in 1903. 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
567Calories
51 gProtein
53 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein51 g
Carbohydrates53 g
Fiber11 g
Sugars6.6 g
Total Fat16 g
Saturated Fat6.5 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.4 g
Cholesterol186 mg
Sodium206 mg
Potassium1188 mg
Calcium90 mg
Iron3.3 mg
Magnesium112 mg
Phosphorus623 mg
Zinc8.3 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.6 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B61.2 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate115 mcg
Choline21 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 66. The excerpt below is the record exactly as published.
VEAL JELLY. $ lb. lean veal. . I a ozs. pearl barley. Few slices of turnip. | Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.