gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Aspic Jelly
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe by Mrs. Crack.
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
125Calories
6 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein5.7 g
Carbohydrates16 g
Fiber2.9 g
Sugars4.8 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol48 mg
Sodium1369 mg
Potassium330 mg
Calcium58 mg
Iron1.7 mg
Magnesium28 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C27 mg
Vitamin A87 mcg
Vitamin E0.3 mg
Vitamin K7.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline50 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 38. The excerpt below is the record exactly as published.
Aspic Jelly. ipt. (jelly) Stock. £pt. Water, inozs. Gelatine. ^pt. tarragon Vinegar, ipt. Sherry. i tablespoonful of Salt. 12 Peppercorns, i blade of Mace. A few Cloves. i clove of Garlic. i Schalot (used with the skin). A bunch of herbs — Thyme, Marjoram. 3 Bay leaves. A sprig of Parsley, i or 2 sticks of Celery, cut up. A little Turnip, Carrot, and Onion. The whites and shells of 2 Eggs. Peel of i Lemon and juice of 2
Cook this with the app: pantry check, scaling, and the assistant.