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Queen's Aspic

Name: Queen's Aspic
Yield: 3 servings
Ingredients: Aspic jelly, % pint.; Tomato catsup, 3 tablespoons.; Mayonnaise, y^ pint.; Sliced fresh tomatoes.; Sliced cucumbers.; Cold boiled potatoes.; Vinegar and oil.

From Around-the-world cook book, 1913

Serves 3

Presented as published in 1913. 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

864Calories

3 gProtein

89 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories864 kcal

Protein3.1 g

Carbohydrates89 g

Fiber2.9 g

Sugars56 g

Total Fat55 g

Saturated Fat9.2 g

Monounsaturated Fat18 g

Polyunsaturated Fat35 g

Omega-34.5 g

Cholesterol31 mg

Sodium782 mg

Potassium461 mg

Calcium63 mg

Iron3.8 mg

Magnesium29 mg

Phosphorus83 mg

Zinc0.6 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D0.1 mcg

Vitamin C13 mg

Vitamin A16 mcg

Vitamin E4.2 mg

Vitamin K136 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate22 mcg

Choline38 mg

Caffeine0 mg

Water163 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 61. The excerpt below is the record exactly as published.

aUEEN'S ASPIC Aspic jelly, % pint. Tomato catsup, 3 tablespoons, Mayonnaise, y^ pint. Sliced fresh tomatoes. Sliced cucumbers, Cold boiled potatoes, Vinegar and oil.

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