Aspic Jelly

Name: Aspic Jelly
Ingredients: li ozs. Cox’s Gelatine; I teaspoonful of Salt; 1 tablespoonful of Tarragon Vinegar; 2 small peeled Onions; I tablespoonful of Malt or French Vinegar; A few Allspice Berries; I Carrot; Rind and juice of i Lemon; 6 to 8 white Peppercorns; Whites and shells of 2 Eggs; 1 5^ pints Cold Water; ^ gill of Sherry; A little Caj-enne Pepper

From A manual of gelatine cookery, 1904

Presented as published in 1904. 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

332Calories

41 gProtein

39 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories332 kcal

Protein41 g

Carbohydrates39 g

Fiber10 g

Sugars14 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium3209 mg

Potassium742 mg

Calcium137 mg

Iron2.6 mg

Magnesium51 mg

Phosphorus120 mg

Zinc0.5 mg

Copper1.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C65 mg

Vitamin A503 mcg

Vitamin E0.6 mg

Vitamin K13 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate75 mcg

Choline40 mg

Caffeine0 mg

Water474 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 32. The excerpt below is the record exactly as published.

ASPIC JELLY. li ozs. Cox’s Gelatine. I teaspoonful of Salt. 1 tablespoonful of Tarragon Vinegar. 2 small peeled Onions. I tablespoonful of Malt or French Vinegar. A few Allspice Berries. I Carrot. Rind and juice of i Lemon. 6 to 8 white Peppercorns. Whites and shells of 2 Eggs. Enough Celery Seed to cover a threepenny bit. 1 5^ pints Cold Water. ^ gill of Sherry. A little Caj-enne Pepper

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