Aspic (Clarified)
From Hilda's "where is it?" of recipes, 1891
Enough for fourteen persons.
Presented as published in 1891. 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
1039Calories
32 gProtein
191 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1039 kcal
Protein32 g
Carbohydrates191 g
Fiber22 g
Sugars11 g
Total Fat17 g
Saturated Fat4.6 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol372 mg
Sodium4677 mg
Potassium1144 mg
Calcium864 mg
Iron69 mg
Magnesium145 mg
Phosphorus434 mg
Zinc2.9 mg
Copper0.3 mg
Manganese8.1 mg
Vitamin D2 mcg
Vitamin C67 mg
Vitamin A167 mcg
Vitamin E2.2 mg
Vitamin K22 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)17 mg
Folate349 mcg
Choline337 mg
Caffeine0 mg
Water1308 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 40. The excerpt below is the record exactly as published.
one quart boiling water ; ten peppercorns ; ten allspice ; two cloves ; one onion ; one dessertspoonful salt ; two bay leaves ; a small cup of malt vinegar ; one tablespoonful of Tarragon vinegar ; juice of one lemon ; whites of two eggs well whisked ; one tumbler of cold water
Cook this with the app: pantry check, scaling, and the assistant.