Aspic Jelly

Name: Aspic Jelly
Ingredients: 2 oz. gelatine; 1^ pints cold water; 2 bay leaves; 1 small onion, sliced; 2 teaspoonfuls tarragon vinegar; £ pint malt vinegar; 1 teaspoonful salt; £ teaspoonful peppercorns (crushed); Rind and juice of 1 lemon; Piece of celery, or 1 teaspoonful crushed celery seed; Whites and shells of 2 eggs

From Liverpool School of Cookery recipe book, 1900

Keep the bag covered and in a warm place. The jelly being stiff for garnishing will harden in the bag and waste if allowed to become cool.

Presented as published in 1900. 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

398Calories

62 gProtein

6 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories398 kcal

Protein62 g

Carbohydrates5.8 g

Fiber0.6 g

Sugars1.3 g

Total Fat9.8 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium2667 mg

Potassium452 mg

Calcium159 mg

Iron3.5 mg

Magnesium52 mg

Phosphorus252 mg

Zinc1.6 mg

Copper1.4 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C0.5 mg

Vitamin A163 mcg

Vitamin E1.1 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate66 mcg

Choline316 mg

Caffeine0 mg

Water1064 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 28. The excerpt below is the record exactly as published.

Aspic Jelly. 2 oz. gelatine. 1^ pints cold water. 2 bay leaves. 1 small onion, sliced. 2 teaspoonfuls tarragon vinegar. £ pint malt vinegar. 1 teaspoonful salt. £ teaspoonful peppercorns (crushed). Rind and juice of 1 lemon. Piece of celery, or 1 teaspoonful crushed celery seed. Whites and shells of 2 eggs

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