Aspic Jelly (Plain)

Ingredients

• 1 quart of water
• li ozs. of gelatine
• 1 teaspoonful Liebig Co.’s Extract
• 1 onion
• carrot
• turnip
• 1 sprig of parsley
• 1 blade of mace
• 4 cloves
• Rind and juice of 1 lemon
• 1 teaspoonful of salt
• 12 white peppercorns
• Whites and shells of 2 eggs
• 2 tablespoonsful of vinegar

Method

1. 1

   Thoroughly clean all the vegetables and cut them in small pieces.

2. 2

   Peel the lemon thinly, whip the whites of the eggs, wash and crush the shells.

3. 3

   Put all the ingredients into a large saucepan, place on the stove, and whisk until it commences to boil.

4. 4

   Allow the jelly to boil right to the top of the saucepan, then let it stand for about five minutes.

5. 5

   Pour through a kitchen cloth or jelly bag two or three times until quite clear.

Nutrition per serving

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 (Plain). INGREDIENTS. 1 quart of water li ozs. of gelatine 1 teaspoonful Liebig Co.’s Extract 1 onion, carrot, and turnip. 1 sprig of parsley 1 blade of mace 4 cloves Rind and juice of 1 lemon 1 teaspoonful of salt 12 white peppercorns Whites and shells of 2 eggs 2 tablespoonsful of vinegar

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