Aspic Jelly

Ingredients

• three pints of veal or chicken broth
• the slightly beaten whites of two eggs
• half a cup of celery roots
• a slice of onion
• the thin rind of a lemon
• a small blade of mace
• six cloves
• salt to taste
• pepper to taste
• a tablespoonful of lemon juice

Method

1. 1

   Combine all ingredients in a saucepan, heat until boiling, then simmer for fifteen minutes.

2. 2

   Strain through cheese-cloth and cool until firm.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 140. The excerpt below is the record exactly as published.

Aspic Jelly. — To three pints of veal or chicken broth, or a mixture of the two, rich enough to form a jelly when cold, add the slighdy beaten whites of two eggs, half a cup of celery roots and trimmings cut in small pieces, a slice of onion, the thin rind of a lemon, a small blade of mace, six cloves, and salt and pepper to taste. Put all together in a sauce-pan, and heat slowly until the mixture boils, then let simmer for fifteen minutes, add a tablespoonful of lemon juice

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