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Aspic Jelly
From Kirmess cook book, 1907
Serves 6
Serve very cold on lettuce leaves with mayonnaise dressing.
Presented as published in 1907. 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
23Calories
3 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein3.5 g
Carbohydrates2.3 g
Fiber0.5 g
Sugars0.6 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium165 mg
Potassium174 mg
Calcium17 mg
Iron0.4 mg
Magnesium9.7 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate3.6 mcg
Choline5.3 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 98. The excerpt below is the record exactly as published.
one tablespoonful each of finely chopped carrot, onion, and celery, with a lit- tle parsley, a bit of bay leaf, a clove, eight whole pep- pers and the juice of two lemons. Have ready half a box of Cox's gelatine, dissolved in cold water, and two cups of brown stock or beef extract. Season with salt and pepper and add a little kitchen bouquet. Beat the whites of two eggs and squeeze in one tablespoonful of lemon juice
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