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Fish Aspic with Red Wine
From A guide to modern cookery, 1909
Serves 4
Add drops of liquid carmine if color is too light.
Presented as published in 1909. 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
21Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein1.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium22 mg
Calcium7.3 mg
Iron0.2 mg
Magnesium2 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 41. The excerpt below is the record exactly as published.
FISH ASPIC WITH RED WINE This aspic stock is the Court-bouillon with red wine No. 165, which has served in cooking the fish for which the aspic is intended; this fish is generally either trout or salmon; some- times also, but less commonly, a carp or a pike. This stock must first of all have its grease thoroughly re- moved; it should then be poured carefully away, reduced if necessary, and the required quantity of gelatine added. This cannot be easily determined, as all gelatines are not alike, and the stock may have contracted a certain consistence from its contact with the fish. One can, therefore, only be guided by testing small quantities cooled in ice, but care should be taken that the aspic be not too firm. The clarification of this aspic is generally made with white of egg
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Cook this with the app: pantry check, scaling, and the assistant.