Aspic Jelly (Good)

Name: Aspic Jelly (Good)
Ingredients: 1 quart of good stock; 4 pint of sherry; A small piece of carrot; turnip; onion; 1 sprig of parsley; and chervil; 4 cloves; small blade of mace; 1 tablespoonful of tarragon vinegar; 2 tablespoonsful of malt vinegar; 1 tablespoonful of chili vinegar; 1 teaspoonful salt; 12 peppercorns; Whites and shells of 3 eggs; Peel and juice of 1 lemon

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

1139Calories

49 gProtein

116 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories1139 kcal

Protein49 g

Carbohydrates116 g

Fiber17 g

Sugars36 g

Total Fat29 g

Saturated Fat8.7 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol586 mg

Sodium4045 mg

Potassium2577 mg

Calcium406 mg

Iron9.4 mg

Magnesium182 mg

Phosphorus724 mg

Zinc4.6 mg

Copper1 mg

Manganese13 mg

Vitamin D3 mcg

Vitamin C107 mg

Vitamin A771 mcg

Vitamin E4.3 mg

Vitamin K113 mcg

Vitamin B61.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.7 mg

Niacin (B3)17 mg

Folate253 mcg

Choline556 mg

Caffeine0 mg

Water1563 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 61. The excerpt below is the record exactly as published.

ASPIC JELLY (Good). INGREDIENTS. 1 quart of good stock ( see p. 14) 4 pint of sherry A small piece of carrot, turnip, and onion 1 sprig of parsley and chervil 4 cloves, small blade of mace 1 tablespoonful of tarragon vinegar 2 tablespoonsful of malt vinegar 1 tablespoonful of chili vinegar 1 teaspoonful salt 12 peppercorns Whites and shells of 3 eggs Peel and juice of 1 lemon

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