Swedish jellied veal loaf kalvsylta (recipe)
| Swedish jellied veal loaf kalvsylta (recipe) | |
|---|---|
| Name | Swedish jellied veal loaf (kalvsylta) |
| Ingredients | Water • Salt • Bay leaf • Cloves • Yellow onions • Gelatin powder |
| Cooktime (in hours) | 2 |
| Preptime (in hours) | 2 |
| Totaltime (in hours) | 4 |
| Keto friendliness | Keto friendly |
| Calories | 251.6 |
| Fat | 11.3 |
| Protein | 33.4 |
| Carbohydrate | 1.9 |
| Fiber | 0.3 |
| Net carbohydrates | 1.6 |
| Sugar | 0.8 |
| Saturated fat | 4.7 |
| Cholesterol (mg) | 136.7 |
| Sodium | 724.2 |
| Servings | 12 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Swedish jellied veal loaf kalvsylta (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Total boiling time approximately 90 minutes. Bring the meat to boil in the water, skim off the foam. Add the spices and one quartered onion, cover and let it simmer for 60 minutes. Remove the meat from the bones and set it aside, return the bones to the water and continue simmering for another 20 minutes. Strain the resulting buillion and set aside while grinding the meat. Add the second onion, also quartered, to the meat during grinding - re-grinding the meat makes for a smoother finished product.
- Return the ground meat to the buillion and return to a boil. Stir in the gelatin and maintain heat for 10 minutes.
- Pour into 2 inch deep pans and let the kalvsylta set in a cool place (don't let it freeze as it will lose its integrity).
Food tags
Meat, Swedish, Scandinavian, European,, Easy
Swedish jellied veal loaf kalvsylta (recipe) details
Time:
Prep Time in Hours and Mins:4H
"
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Contributors: Prab R. Tumpati, MD
