Aspic Jelly

Name: Aspic Jelly
Ingredients: 2 calves' feet; Salt; 30 peppercorns; 2 blades of mace; 1 clove of garlic; 2 shalots; 1 sprig of thyme; 1 small bunch of parsley; 1 onion, stuck with 4 cloves; 1 leek; a head of celery; 2 carrots; 1 turnip; 1 sprig of tarragon; 1 sprig of chervil; 2 bay leaves; The rind and juice of 1 lemon; The whites of 2 eggs; £ gill of common vinegar; 1 tablespoonful chili vinegar; 1 £ill of tarragon vinegar; 1 £ill of sherry; 2 quarts of water

From The official handbook for the National Training School for Cookery, 1891

Ensure vegetables are washed and prepared before use.

Presented as published in 1891. 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

574Calories

21 gProtein

70 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories574 kcal

Protein21 g

Carbohydrates70 g

Fiber17 g

Sugars25 g

Total Fat11 g

Saturated Fat3.5 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol372 mg

Sodium2718 mg

Potassium1958 mg

Calcium407 mg

Iron6.6 mg

Magnesium140 mg

Phosphorus421 mg

Zinc2.7 mg

Copper0.7 mg

Manganese2.5 mg

Vitamin D2 mcg

Vitamin C111 mg

Vitamin A1188 mcg

Vitamin E2.2 mg

Vitamin K69 mcg

Vitamin B61 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2 mg

Folate192 mcg

Choline320 mg

Caffeine0 mg

Water2729 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 166. The excerpt below is the record exactly as published.

Aspic Jelly. 453 ASPIC JELLY. ONE QUART. Average cost of INGREDIENTS. 2 calves' feet Salt 30 peppercorns 2 blades of mace 1 clove of garlic 2 shalots ... 1 sprig of thyme 1 small bunch of parsley 1 onion, stuck with 4 cloves ... 1 leek \ a head of celery 2 carrots ... 1 turnip 1 sprig of tarragon 1 sprig of chervil 2 bay leaves The rind and juice of 1 lemon The whites of 2 eggs £ gill of common vinegar 1 tablespoonful chili vinegar ... \ gill of tarragon vinegar 1 £ill of sherry 2 quarts of water

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