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Veal Jelly
From Royal Victoria cook book, 1900
Serves 2
F. KING
Presented as published in 1900. 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
48Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein3.3 g
Carbohydrates7 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium13 mg
Potassium149 mg
Calcium19 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus47 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline4.6 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 13. The excerpt below is the record exactly as published.
VEAL JELLY.—Stew a knuckle of veal until tender in “not too much water’ with a small onion. Remove the bone and cut the meat into dice. Flavor the liquid in which the meat was boiled with a pinch of mace, and salt to taste
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