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Aspic Jelly
From Twentieth century home cook book, 1905
Serves 6
Use beef for amber jelly, chicken or veal for white jelly.
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
80Calories
6 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein6 g
Carbohydrates11 g
Fiber1.7 g
Sugars4 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol3.5 mg
Sodium189 mg
Potassium241 mg
Calcium36 mg
Iron0.7 mg
Magnesium18 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A1.4 mcg
Vitamin E0.3 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate17 mcg
Choline16 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 112. The excerpt below is the record exactly as published.
ASPIC JELLY. One and a half pints of clear stock ; if amber jelly is made beef must be used, and for white jelly use chicken or veal. Soak half a box of gelatine one and a half hours in half a cupful of cold water ; add salt, a stalk of celery, one dozen pepper corns, two shoes of onion, three cloves ; beat the white of one egg
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