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Aspic (Clear)
From The thorough good cook, 1895
Serves 4
Used as a sauce for fowls, fried fish, etc.
Presented as published in 1895. 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
36Calories
2 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein2.1 g
Carbohydrates1 g
Fiber0.1 g
Sugars0.3 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium41 mg
Potassium78 mg
Calcium24 mg
Iron0.7 mg
Magnesium6.1 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C5.3 mg
Vitamin A44 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline38 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 134. The excerpt below is the record exactly as published.
Aspic (Clear). Put a little mirepoix, a glass of vinegar, a little whole pepper, and a handful of tarragon into a saucepan ; boil 234 THE THOBOUGH GOOD COOK. them to a jelly, and then dilute it with two ladlefuls of fowl broth : set it by the side of the stove, taking off the fat : clarify it with an egg* and a little cold water
Cook this with the app: pantry check, scaling, and the assistant.