Eggs in Aspic Jelly

Name: Eggs in Aspic Jelly
Ingredients: Boil eggs; highly seasoned aspic jelly; a little Kitchen Bouquet; strips of pimento; some tarragon leaves; capers; slices of gherkins

From One hundred picnic suggestions, 1915

Presented as published in 1915. 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

1160Calories

98 gProtein

59 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories1160 kcal

Protein98 g

Carbohydrates59 g

Fiber14 g

Sugars8 g

Total Fat64 g

Saturated Fat21 g

Monounsaturated Fat22 g

Polyunsaturated Fat15 g

Omega-30.2 g

Cholesterol2232 mg

Sodium4160 mg

Potassium3506 mg

Calcium1278 mg

Iron41 mg

Magnesium395 mg

Phosphorus1475 mg

Zinc12 mg

Copper1.6 mg

Manganese6.6 mg

Vitamin D12 mcg

Vitamin C207 mg

Vitamin A1386 mcg

Vitamin E8.8 mg

Vitamin K52 mcg

Vitamin B63.3 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)4.1 mg

Niacin (B3)9.4 mg

Folate536 mcg

Choline1785 mg

Caffeine0 mg

Water757 g

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 8. The excerpt below is the record exactly as published.

Eggs in Aspic Jelly Boil eggs (see recipe on page 7), re- move shells and place them in a mould partly filled with highly seasoned aspic jelly to which a little Kitchen Bouquet has been added, lay in the jelly strips of pimento, some tarragon leaves or watercress, and capers, and also slices of gherkins

Cook this with the app: pantry check, scaling, and the assistant.