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Celery in Mock Aspic
From The new Annie Dennis cook book, 1905
Serves 6
Serve with cream and mayonnaise.
Presented as published in 1905. 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
20Calories
2 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein1.6 g
Carbohydrates2.8 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium92 mg
Potassium223 mg
Calcium48 mg
Iron0 mg
Magnesium13 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.6 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 169. The excerpt below is the record exactly as published.
Celery in Mock Aspic This is delightful served with cream chicken, and thus the meat of the fowl used for the foundation stock may be utilized. Put a hen on to cook in two quarts of cold salted water ; when it is tender remove from the liquor and set aside for creamed chicken or salad. Let the liquor boil down to one quart, or a little less ; mean- while put one tablespoonf ul of gelatin in half a teacup- f ul of cold water ; let stand half an hour, then dissolve with a little boiling water poured over it, and stir into the chicken liquor. To the latter add half a teacupful of port wine
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