Try this Jellied Veal Loaf recipe, or contribute your own.
Suggest a better descriptionCut veal in pieces, add the onion, celery, butter and seasoning to taste. Cover with water and let cook slowly until meat is tender and liquid is reduced to about 2 cups. Soak gelatin in the cold water for 5 minutes. Grind the veal. Strain the stock and dissolve the gelatin in the hot stock. Add ground veal and mix well. Pour into loaf pans to jell. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (1389g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2979 | ||
Calories from Fat: 1910 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 212.2g | 283 % | |
Saturated Fat 87.5g | 438 % | |
Monounsaturated Fat 100.5g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 996.7mg | 307 % | |
Sodium 1230.3mg | 42 % | |
Potassium 3897.5mg | 103 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 249.8g | 357 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2979
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