Aspic Jelly

Ingredients

• 1£ pints water
• 2 tablespoonsful malt vinegar
• 2 tablespoonsful tarragon vinegar
• 4 lemons (peel and juice)
• 4 pint sherry
• Small pieces carrot
• turnip
• and onion
• Few drops essence of celery
• ^ teaspoonful peppercorns
• Small bunch of herbs
• 1^ oz. isinglass
• Whites and shells of 4 eggs

Method

1. 1

   Wash the eggs, crush the shells, whip the whites half stiff, peel the lemons thinly, squeeze out the juice; put all the ingredients in a stew-pan, and whisk over the fire till nearly boiling.

2. 2

   Let it boil till it reaches the top of the pan, remove the pan from the fire, stand it aside for 10 minutes with the lid on, strain the jelly through a clean kitchen-cloth or jelly-bag into a warm basin; if not quite clear, strain it through again.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 17. The excerpt below is the record exactly as published.

ASPIC JELLY. 1£ pints water. 2 tablespoonsful malt vine- gar. 2 tablespoonsful tarragon vinegar. 4 lemons (peel and juice). 4 pint sherry. Small pieces carrot, turnip, and onion. F ew drops essence of celery or some celery salt. ^ teaspoonful peppercorns. Small bunch of herbs. Whites and shells of 4 eggs. 1^ oz. isinglass

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