Aspic Jelly (Quick Method)

Ingredients

• a pint of nicely flavored, clear stock
• a glass of white wine
• a dessert-spoonful of tarragon vinegar
• a large tablespoonful of gelatine
• two of water
• the whites and crushed shells of two eggs

Method

1. 1

   Put the stock into a saucepan with white wine and tarragon vinegar.

2. 2

   Soak gelatine in water, then stir it into the boiling stock until dissolved.

3. 3

   Add the whites and crushed shells of eggs, simmer for ten minutes, strain through a jelly-bag until clear, and pour into a mould soaked in cold water.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 236. The excerpt below is the record exactly as published.

a pint of nicely flavored, clear stock that will jelly, put it into a saucepan with a glass of white wine and a dessert - spoonful of tar- ragon vinegar. Put a large table- spoonful of gelatine with two of water, let it swell, then stir it in with the boiling stock till it is dissolved; add the whites and crushed shells of two eggs

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