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Artificial Aspic
From The Swedish, French, American cook book, 1918
Serves 2
Use this as a substitute for aspic.
Presented as published in 1918. 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
45Calories
10 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein10 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium73 mg
Potassium9.6 mg
Calcium11 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus5.9 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.7 mcg
Choline5.1 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 3. The excerpt below is the record exactly as published.
Artificial Aspic (Aspic artificiel ) If no aspic is at hand, artificial will do in place of it. Put three tablespoons dissolved Cox’s gelatine in a cup; fill the cup three- quarters full with hot water; add one tablespoonful sherry and a pinch of salt. If the aspic is wanted in a shade of brown, color with a little beef extract; if wanted a tomato shade, color with the Burnett’s orange and red coloring; if a green shade is wanted, color with some parsley
Cook this with the app: pantry check, scaling, and the assistant.