Aspic Jelly
From Choice cookery, 1888
Use for savoury garnish, &c.
Presented as published in 1888. 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
494Calories
70 gProtein
24 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein70 g
Carbohydrates24 g
Fiber9.9 g
Sugars3.5 g
Total Fat17 g
Saturated Fat5.6 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol558 mg
Sodium2715 mg
Potassium574 mg
Calcium275 mg
Iron6.4 mg
Magnesium92 mg
Phosphorus358 mg
Zinc2.6 mg
Copper1.5 mg
Manganese12 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A243 mcg
Vitamin E3.5 mg
Vitamin K31 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate104 mcg
Choline476 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 34. The excerpt below is the record exactly as published.
ASPIC JELLY. 1 quart stock Whites and shells of 3 eggs 1 dessertspoonful salt 1 tablespoonful vinegar 2 oz. leaf gelatine Juice and rind of 1 lemon \ teaspoonful pepper 4 cloves
Cook this with the app: pantry check, scaling, and the assistant.