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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
421Calories
14 gProtein
88 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories421 kcal
Protein14 g
Carbohydrates88 g
Fiber2.6 g
Sugars50 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1732 mg
Potassium68 mg
Calcium165 mg
Iron16 mg
Magnesium18 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate68 mcg
Choline11 mg
Caffeine0 mg
Water309 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
Cook this with the app: pantry check, scaling, and the assistant.