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Quick Aspic Jelly
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
478Calories
16 gProtein
88 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein16 g
Carbohydrates88 g
Fiber8.5 g
Sugars3.4 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium5945 mg
Potassium346 mg
Calcium370 mg
Iron33 mg
Magnesium56 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A3.4 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate135 mcg
Choline18 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 50. The excerpt below is the record exactly as published.
Quick Aspic Jelly A quick and satisfactory aspic is made by dissolving three tablespoons Liebig's beef extract in one quart boil- ing water, seasoning well with lemon juice, onion juice, sherry wine, salt and pepper. Clear, add two tablespoons dissolved gelatine
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