vegetarianvegangluten-freedairy-freenut-free
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
- three tablespoons dissolved Cox’s gelatine
- fill the cup three-quarters full with hot water
- one tablespoonful sherry
- a pinch of salt
- color with a little beef extract
- color with some parsley
Method
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.
Color as desired with beef extract, tomato coloring, or parsley.
Nutrition per serving
45Calories
10 gProtein
0 gCarbs
0 gFat
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.