Aspic Jelly (Cold)

Name: Aspic Jelly (Cold)
Ingredients: 2£ oz. of best leaf gelatine; every quart of hot water; flavour this with 2 bay leaves; salt; white pepper; lemon juice to taste; 1 teacupful of good vinegar; 1 sliced onion; 20 peppercorns; the whites and shells of 2 eggs

From Entrees made easy, 1905

If only wanted as a garnish, from 0.5 to 2 oz. of gelatine will be ample.

Presented as published in 1905. 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

464Calories

76 gProtein

21 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein76 g

Carbohydrates21 g

Fiber4.8 g

Sugars6.8 g

Total Fat10 g

Saturated Fat3.4 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium317 mg

Potassium489 mg

Calcium202 mg

Iron4.1 mg

Magnesium67 mg

Phosphorus283 mg

Zinc1.8 mg

Copper1.9 mg

Manganese1.4 mg

Vitamin D2 mcg

Vitamin C12 mg

Vitamin A165 mcg

Vitamin E1.2 mg

Vitamin K14 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.4 mg

Folate100 mcg

Choline331 mg

Caffeine0 mg

Water1166 g

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 3. The excerpt below is the record exactly as published.

Aspic Jelly (Cold). For every quart of hot water allow 2£ oz. of best leaf gelatine, flavour this with 2 bay leaves, salt, white pepper, and lemon juice to taste ; add to it 1 teacupful of good vinegar, 1 sliced onion, 20 peppercorns, the whites and shells of 2 eggs

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