Aspic or Savoury Jelly

Ingredients

• 4 pints water
• 1 dessertspoonful MARMITE
• 4 cloves
• 10 peppercorns
• 1 stick celery
• 1 gill sherry
• whites and shells of two eggs
• 2} oz. leaf gelatine
• 1 carrot
• 1 turnip
• 1 onion
• 1 blade of mace
• 1 gill tarragon
• mixed and salt to season

Method

1. 1

   Dissolve the MARMITE in hot water.

2. 2

   Put all the other ingredients into stewpan, stir until gelatine is melted; whisk well until nearly boiled, allow to boil up gently 2 or 3 times, and simmer for half an hour.

3. 3

   Pour through a scalded jelly bag or clean kitchen rubber until it runs clear.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 6. The excerpt below is the record exactly as published.

ASPIC OR SAVOURY JELLY. 4 pints water, 1 dessertspoonful MARMITE, 4 cloves, 10 peppercorns, 1 stick celery, or 4% teaspoonful celery salt, 1 gill sherry, whites and shells of two eggs, 2} oz. leaf gelatine, 1 carrot, 1 turnip, 1 onion, 1 blade of mace, juice and rind of one large lemon, 1 gill tarragon, chili, and elder vinegar, mixed and salt to season

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