Directions:
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.84 Kcal (987 kJ) | ||
| Calories from fat | 78.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 98.33mg | 33% | |
| Sodium | 751.74mg | 31% | |
| Potassium | 24.96mg | 1% | |
| Total Carbs | 1.48g | 0% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 35.64g | 71% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 5mg | 28% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 124.79 Kcal (522 kJ) | ||
| Calories from fat | 41.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 13% | |
|---|---|---|---|
| Cholesterol | 52.03mg | 33% | |
| Sodium | 397.79mg | 31% | |
| Potassium | 13.21mg | 1% | |
| Total Carbs | 0.78g | 0% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 18.86g | 71% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 2.7mg | 28% | |
| Calcium | 17.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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