Aspic Jelly

Name: Aspic Jelly
Ingredients: One quart of good Stock; One ounce of French Gelatine; Half a gill of Tarragon Vinegar; Half a gill of Sherry; The Whites of two Eggs

From High-class cookery recipes, 1897

Presented as published in 1897. 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

570Calories

55 gProtein

42 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories570 kcal

Protein55 g

Carbohydrates42 g

Fiber0 g

Sugars16 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2 g

Cholesterol28 mg

Sodium1419 mg

Potassium1076 mg

Calcium52 mg

Iron2.7 mg

Magnesium52 mg

Phosphorus277 mg

Zinc1.4 mg

Copper1.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A9.5 mcg

Vitamin E0.3 mg

Vitamin K1.9 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)15 mg

Folate56 mcg

Choline98 mg

Caffeine0 mg

Water1027 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 54. The excerpt below is the record exactly as published.

Aspic Jelly. Ingredients. One quart of good Stock. One ounce of French Gelatine. Half a gill of Tarragon Vinegar. Half a gill of Sherry. The Whites of two Eggs

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