Best Aspic
From Most for your money cookbook, 1938
Use chicken giblets and wing tips for added flavor.
Presented as published in 1938. 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
1606Calories
100 gProtein
62 gCarbs
78 gFat
Full nutrition (33 nutrients)
Calories1606 kcal
Protein100 g
Carbohydrates62 g
Fiber8.3 g
Sugars31 g
Total Fat78 g
Saturated Fat22 g
Monounsaturated Fat32 g
Polyunsaturated Fat17 g
Cholesterol383 mg
Sodium526 mg
Potassium2194 mg
Calcium262 mg
Iron10 mg
Magnesium193 mg
Phosphorus898 mg
Zinc8.2 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C121 mg
Vitamin A1577 mcg
Vitamin E2.9 mg
Vitamin K1189 mcg
Vitamin B62.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)38 mg
Folate190 mcg
Choline345 mg
Caffeine0 mg
Water1276 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 88. The excerpt below is the record exactly as published.
BEST ASPIC YOU EVER TASTED! And the Most Economical Use fresh chicken giblets, also the wing tips, neck and feet. Prepare feet by immersing 1-2 minutes in boiling water and re- moving skin and nails. Put feet with neck, wing tips, liver, heart and gizzard into a pan, add a little parsley, carrot, onion and 2 cups of water for the parts of each chicken, simmer gently for 2>^ hours, which will reduce the broth to one-half. Flavor with lemon or strong sweet wine such as sherry, or both. It doesn't pay to use less than the parts of 3-4 chickens
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