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Veal Jelly
From The farm cook & rule book, 1923
Serves 2
Serve sliced thin.
Presented as published in 1923. 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
36Calories
3 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein2.9 g
Carbohydrates4.2 g
Fiber0.6 g
Sugars1.6 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium31 mg
Potassium147 mg
Calcium20 mg
Iron0.2 mg
Magnesium8.9 mg
Phosphorus41 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate8.8 mcg
Choline2.3 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 63. The excerpt below is the record exactly as published.
Veal Jelly Cover a knuckle of veal broken in small pieces with boiling water and let simmer until tender, together with a few slices of carrot, half an onion and a stalk of celery
Cook this with the app: pantry check, scaling, and the assistant.