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Plovers' Eggs in Aspic
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
37Calories
1 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein1 g
Carbohydrates5.8 g
Fiber0.1 g
Sugars4.2 g
Total Fat1 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.6 mg
Sodium4 mg
Potassium14 mg
Calcium6 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus6.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.6 mg
Caffeine0.5 mg
Water8.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 211. The excerpt below is the record exactly as published.
Plovers' Eggs in Aspic. When the eggs are boiled, take off the shells, and cut off a small slice at the broad end of the eggs, that they msij stand upright ; have some aspic jelly that is very firm, turn it out on a marble slab, and cut it in half-diamond shapes or rings, and place these round the dish you intend to serve the eggs on ; put chopped aspic in the centre, and the eggs on the top. Plovers' eggs may also be served in a mould of aspic jelly, garnished with truffles and white of eggs
Cook this with the app: pantry check, scaling, and the assistant.