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Chicken in Aspic
From Mrs. Maclurcan's cookery book, 1899
Serves 1
The aspic should be highly flavored as chicken alone is tasteless.
Presented as published in 1899. 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
305Calories
16 gProtein
34 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories305 kcal
Protein16 g
Carbohydrates34 g
Fiber5.9 g
Sugars22 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol373 mg
Sodium334 mg
Potassium761 mg
Calcium80 mg
Iron2.1 mg
Magnesium49 mg
Phosphorus237 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C10 mg
Vitamin A149 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate232 mcg
Choline297 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 51. The excerpt below is the record exactly as published.
CHICKEN IN ASPIC. Remains of cold chicken 6 slices beetroot 1 pt. aspic jelly 2 hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.