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Quick Aspic Jelly
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
35Calories
3 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein3.1 g
Carbohydrates4.3 g
Fiber0.7 g
Sugars1.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium74 mg
Calcium19 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K8.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9 mcg
Choline3.6 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 102. The excerpt below is the record exactly as published.
Quick Aspic Jelly. Pour into saucepan 1% cups of cold water, 1 tablespoon chopped celery, 1 slice of onion^ a sprig of parsley, 1 bay leaf, 3 cloves, 1 teaspoon beef extract dissolved in 1 teacup of hot water. Cover and let simmer ^ an hour, then add % box of gelatine which has been soaked in % cup cold water 1 hour. Stir until gelatine is dissolved. Season with salt and pepper, add 1 tablespoon sherry wine. A caramel may be added
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