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Aspic
From The Swedish, French, American cook book, 1918
Serves 6
Use for garnishing or as a cold dish.
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
64Calories
7 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein7.1 g
Carbohydrates6.3 g
Fiber0.4 g
Sugars3.5 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.4 mg
Sodium604 mg
Potassium286 mg
Calcium15 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate22 mcg
Choline16 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 254. The excerpt below is the record exactly as published.
ASPIC Take two cups of the broth that the ham has cooked in, two cups tomato juice, one large package Cox’s gelatine, three tablespoons sherry, some pepper and salt to taste; add the half-beaten whites of two eggs; mix well. Put on stove over a hot fire and stir until it comes to a boil; take off, let it drain slowly through a thin cotton flannel or thick cheesecloth. If wanted an amber shade, color with kitchen bouquet
Cook this with the app: pantry check, scaling, and the assistant.