Aspic Jelly

Name: Aspic Jelly
Ingredients: a quarter of a pound of leaf gelatine; one pint of good light stock; one tablespoonful of tarragon vinegar; a little onion; parsley; carrot; tarragon; chervil; the whites of six eggs; about two tablespoonsful of water

From The Dudley book of cookery and household recipes, 1909

The aspic should be bright and clear, and not too stiff.

Presented as published in 1909. 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

566Calories

119 gProtein

24 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories566 kcal

Protein119 g

Carbohydrates24 g

Fiber4.2 g

Sugars9.2 g

Total Fat0.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium272 mg

Potassium435 mg

Calcium118 mg

Iron1.8 mg

Magnesium48 mg

Phosphorus110 mg

Zinc0.6 mg

Copper2.5 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.9 mg

Folate74 mcg

Choline58 mg

Caffeine0 mg

Water400 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 27. The excerpt below is the record exactly as published.

ASPIC JELLY SOAK for half an hour in water a quarter of a pound of leaf gelatine, strain it. Take one pint of good light stock, one tablespoonful of tarragon vinegar, a little onion, parsley, carrot, tarragon and chervil — the whites of six eggs, whisked in about two tablespoonsful of water

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