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Aspic Jelly
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
45Calories
3 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein3.2 g
Carbohydrates6.3 g
Fiber0.7 g
Sugars3.5 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0.2 mg
Sodium21 mg
Potassium73 mg
Calcium20 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.7 mcg
Choline3.8 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 101. The excerpt below is the record exactly as published.
Aspic Jelly Quiddy. Put in a saucepan 2 coffee cups of cold water, 1 tablespoon each of chopped carrot and celery, 1 very small onion, 1 bay leaf, 4 cloves and 1 teaspoon of beef extract dissolved in ^ cup of hot water. Cover and let it simmer for %' an hour. Soak i^ ^ox of gela- tine in y2 cup of cold water for 1 hour, then add to saucepan with salt and pepper and simmer. A little caramel may be added and 3 tablespoons of sherry wine
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