vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherries in Aspic
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
633Calories
27 gProtein
89 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories633 kcal
Protein27 g
Carbohydrates89 g
Fiber2.7 g
Sugars51 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1 g
Cholesterol53 mg
Sodium2249 mg
Potassium160 mg
Calcium512 mg
Iron16 mg
Magnesium31 mg
Phosphorus461 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C1.3 mg
Vitamin A138 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate72 mcg
Choline31 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 8. The excerpt below is the record exactly as published.
Cherries in Aspic Make a gelatin using one envelope Knox gelatine, one- half cup cold water, two cups of boiling water, one-half cup vinegar, one-half cup sugar, 1 tsp. salt. AYhen cooled and almost ready to set add cherries, cut in half, using the large Royal Anne canned cherries, after re- moving the seed and filling with pimento cheese
Cook this with the app: pantry check, scaling, and the assistant.