Aspic Jelly

Ingredients

• I quart water
• 1 small onion
• carrot
• 2 or 3 cloves
• 1 bay-leaf
• pint vinegar
• 2 oz. leaf gelatine
• 2 turnips
• Small piece celery
• 1 tea-spoonful salt
• tea-spoonful pepper
• Rind and juice of 1 lemon
• 2 table-spoonfuls tarragon vinegar

Method

1. 1

   Put water and vegetables in a pan, cook slowly for half an hour, strain, put back in pan with gelatine and lemon; stir till gelatine is dissolved; cool; add whites and shells (slightly beaten), tarragon, and vinegar, whisk over fire till it boils, stop whisking, boil up well, cover.

2. 2

   Stand in warm place 10 minutes.

3. 3

   Strain as for lemon jelly.

4. 4

   Use when cold and set.

5. 5

   This jelly is used for garnishing only.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 33. The excerpt below is the record exactly as published.

Rind and juice of 3 lemons. i\ oz. gelatine (leaf). Whites and shells of 2 eggs. 74 HOUSEHOLD COOKERY in a warm place lo minutes. Pour into a jelly-bag or coarse towel through which boiling w^ater has been poured, and when it begins to run clear pour the first lot of jelly back into the bag, changing the basin that was placed underneath. Aspic Jelly I quart water. 1 small onion. \ carrot. 2 or 3 cloves. 1 bay-leaf. \ pint vinegar. Whites and shells of 2 eggs. 2 oz. leaf gelatine. 2 turnips. Small piece celery. 1 tea-spoonful salt. \ tea-spoonful pepper. Rind and juice of i lemon. 2 table-spoonfuls tarragon vine- gar

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