Aspic Jelly

Ingredients

• Four pounds of lean raw beef cut fine
• 1 knuckle of veal
• 1 slice of raw ham
• 1 carrot
• 1 turnip
• 1 onion with 6 cloves stuck in it
• 2 blades of mace
• 1 bay leaf
• 1 quart of cold water
• ½ gallon more of cold water
• 1 box of gelatine
• 1 pint good sherry wine
• 1 spoon vinegar
• whites of 6 eggs
• ½ teacup of cold water

Method

1. 1

   Put all ingredients in a porcelain kettle with cold water.

2. 2

   When scum rises, add more cold water; skim off grease, boil for 2 hours.

3. 3

   Strain through flannel and cool.

4. 4

   Soak gelatine in cold water, then add to soup with beaten egg whites and shells.

5. 5

   Add vinegar, sherry, and cook until clear.

6. 6

   Pour some jelly in a mold, add chicken in center, then more jelly on top and set to congeal.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 99. The excerpt below is the record exactly as published.

Aspic Jelly. Four pounds of lean raw beef cut fine, 1 knuckle of veal, 1 slice of raw ham, 1 carrot, 1 turnip, 1 onion with 6 cloves stuck in it, 2 blades of mace and 1 bay leaf. Put all ingredients in porcelain kettle with 1 quart of cold water. When scum rises on top add % gallon more of cold water ; skim off all grease, boil 2 hours. Strain through flannel and set away to cool. Soak 1 box of gelatine in 1 pint of cold water for 1 hour, then drain off water and add gelatine to the soup with the whites of 6 eggs beaten tolerably stiff and the shells. Add 1 spoon vinegar, 1 pint good sherry wine, cook until clear; when done add ^ teacup of cold water,

Cook this with the app: pantry check, scaling, and the assistant.