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Aspic Jelly
From Lowney's cook book, 1907
Serves 8
It is very necessary that the consomme be highly seasoned, as the success of the aspic depends on the flavor.
Presented as published in 1907. 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
31Calories
6 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein6.2 g
Carbohydrates1.6 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium535 mg
Potassium131 mg
Calcium9.7 mg
Iron0.5 mg
Magnesium0.7 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate3 mcg
Choline0.9 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 50. The excerpt below is the record exactly as published.
Aspic Jelly 2 quarts consomme 2 tablespoons granulated gelatine 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.