gluten-freedairy-freenut-free
Aspic Essence
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
- a pint of consommé
- half a gill of vinegar
- 4 ozs. of minced ham
- a little parsley
- a little mace
Method
In a pint of consommé and half a gill of vinegar, put minced ham, parsley, and mace, and let it simmer until reduced by half.
Strain through a fine sieve, clarify with egg white, press through a napkin, and use for roast poultry.
Nutrition per serving
179Calories
14 gProtein
3 gCarbs
12 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 6. The excerpt below is the record exactly as published.
Aspic Essence ASPIC JELLY Auntie’s Cakes Aspic Essence. — In a pint of con- somme and half a gill of vinegar put 4 ozs. of minced ham, a little parsley
Cook this with the app: pantry check, scaling, and the assistant.