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Chicken Aspic
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
70Calories
8 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein8.2 g
Carbohydrates5.8 g
Fiber0.2 g
Sugars2.9 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol3.5 mg
Sodium282 mg
Potassium214 mg
Calcium10 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate16 mcg
Choline15 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 296. The excerpt below is the record exactly as published.
Chicken Aspic ( Aspic de Poulet ) Three cups of the broth that the chicken has cooked in, one cup tomato juice, and one large package of Cox’s gelatine. Mix well; beat the whites of one or two eggs
Cook this with the app: pantry check, scaling, and the assistant.