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Kalvsylta

Kalvsylta
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Näringsfakta

Per portion på 150 g

% dagligt värde baserat på en kost på 2000 kcal

Kalorier 320 kcal
16% DV
Totalt fett 22.0g
34% DV
Enkelomättat fett9.0g
Fleromättat fett2.0g
Mättat fett8.0g
Transfett0.2g
Totala kolhydrater 2.0g
1% DV
Protein 28.0g
56% DV
Animaliskt protein28.0g

Om

Kalvsylta är en traditionell svensk sylta gjord på kalvinnälvor och gelatinrikt kött som pressas och får stelna till en kall terrin.

Ingredienser

Vitaminer & mineraler

Vitaminer

NäringsämneMängdDV%Halveringstid
Biotin8.0mcg27%
Kolin180.0mg33%
Folat12.0mcg3%
Niacin4.5mg28%
Pantotensyra2.1mg42%
Riboflavin1.2mg92%
Tiamin0.1mg13%
Vitamin A1200.0mcg133%
Vitamin B126.0mcg250%
Vitamin B60.3mg18%
Vitamin D0.8mcg4%
Vitamin E0.6mg4%
Vitamin K3.0mcg3%

Mineraler

NäringsämneMängdDV%Halveringstid
Kalcium20.0mg2%
Krom2.0mcg6%
Koppar0.3mcg0%
Jod8.0mcg5%
Järn3.5mg19%
Magnesium18.0mg4%
Mangan0.0mg1%
Molybden5.0mcg11%
Fosfor220.0mg31%
Kalium260.0mg6%
Selen28.0mcg51%
Natrium850.0mg37%
Zink4.2mg38%

Kalv-aspikterrin

En smakrik kall köttgelé gjord på kalvinälvor och kött som stelnat i buljong med kryddning. Detta liknar närmast en klassisk kalvaspik eller köttterrin.

Ingredienser


  • Kalvinälvor och kött: 110 g

  • Gelatin/buljong: 35 g

  • Kryddning: 5 g


  • Totalt: 150 g

    Instruktioner


  • 1. Värm gelatin-/buljongblandningen försiktigt tills den är helt smält och slät.

  • 2. Rör ner kalvinälvorna och köttet, och dela upp det eller låt det vara i små bitar efter önskemål.

  • 3. Krydda jämnt med de 5 g kryddning.

  • 4. Häll i en liten form eller skål och tryck lätt ner för att få bort luftfickor.

  • 5. Kyl tills den har stelnat helt, minst 2 till 4 timmar.

  • 6. Stjälp upp eller skiva och servera kall.


  • Förberedelsetid och tillagningstid


  • Förberedelsetid: 10 minuter

  • Tillagningstid: 5 minuter

  • Kylningstid: 2 till 4 timmar


  • Hjälpsamma tips


  • Servera väl kyld för bästa konsistens.

  • Om buljongen är mycket kraftig hjälper lite syra i kryddningen till att balansera smaken.

  • Skiva med en varm kniv för renare portioner.
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