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Aspic Jelly
From Miss Parloa's kitchen companion, 1887
Serves 6
The liquid may be cooled in any form one pleases. The amount of materials given will make nearly three pints of jelly.
Presented as published in 1887. 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
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 239. The excerpt below is the record exactly as published.
Aspic Jelly. Use one quart of rich consomme*, one gill of Madeira, two table-spoonfuls of lemon juice, two table-spoonfuls of tarragon vinegar, one teaspoonful of salt, and one package of gelatine
Cook this with the app: pantry check, scaling, and the assistant.