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Aspic Jelly
From Miss Cameron's cookery book, 1898
Serves 6
Presented as published in 1898. 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
97Calories
17 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein17 g
Carbohydrates5.5 g
Fiber2.6 g
Sugars0.1 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium59 mg
Potassium77 mg
Calcium59 mg
Iron1.5 mg
Magnesium26 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K7.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline9.1 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 68. The excerpt below is the record exactly as published.
Aspic Jelly. One quart of good stock or water, 6 shalots, 2 bay leaves, sprig of thyme, 6 cloves, 1 blade of mace, 4 oz. of gelatine
Cook this with the app: pantry check, scaling, and the assistant.