vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Aspic Jelly
From The "A1" cookery book, 1901
Serves 6
Useful for garnishing.
Presented as published in 1901. 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
53Calories
5 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein5.4 g
Carbohydrates7.2 g
Fiber1.7 g
Sugars2.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium151 mg
Potassium143 mg
Calcium33 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A84 mcg
Vitamin E0.2 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9.7 mcg
Choline6.3 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 41. The excerpt below is the record exactly as published.
Aspic Jelly. — I oz. gelatine, 1 pint stock, 1 onion, 1 carrot, a bit of celery, 2 cloves, 12 peppercorns, 1 gill sherry, rind and juice of half a lemon, white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.