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Aspic Jelly
From Around-the-world cook book, 1913
Serves 8
Cut into small pieces for garnishing.
Presented as published in 1913. 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
30Calories
5 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein5.4 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium556 mg
Potassium133 mg
Calcium9 mg
Iron0.5 mg
Magnesium0.7 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.8 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
Folate2.4 mcg
Choline0.6 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 61. The excerpt below is the record exactly as published.
ASPIC JELLY Clear consomme, 2 quarts. Tarragon vinegar, 1 tablespoon (lemon- juice may be used), Gelatin, 1 tablespoon, Sherry, 2 tablespoons.
Cook this with the app: pantry check, scaling, and the assistant.