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Savory or Aspic Jelly
From Cooking for profit, 1886
Serves 6
Use meat liquor that has set in jelly for a more flavorful result.
Presented as published in 1886. 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
81Calories
8 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories81 kcal
Protein8.1 g
Carbohydrates7.8 g
Fiber0.1 g
Sugars4.6 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Cholesterol4.7 mg
Sodium238 mg
Potassium175 mg
Calcium7.7 mg
Iron0.4 mg
Magnesium7.9 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline16 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 216. The excerpt below is the record exactly as published.
Savory or Aspic Jelly. Aspic is the French cooks' name for it. It is the jelly formed by boiling meat down till the liquor will set when cold, the ielly, for example of head cheese, or of boiled c'hickens when the liquor has nearly all boiled away, and if it is the intention to make jelly of such liquor an extra calf s foot or pig/s foot or two will be thrown in at the beginning of the boiling and make the liquor stronger. This being the jelly in the rough state — seasoned as soup would be to make it taste good and relish- — in order to change its appearance from dull gray into an article of sparkling transparency it is necessary to clarify it by boiling white of eggs and lemon juice in it and straining it through a flannel jelly bag. 1 he making ot savory jelly is not an abstruse and foreign affair, but anyone who takes pleasure in such things finding at hand some meat liquor that has set in jelly firm enough to cut with a knife can clarify it and use it to set off a luncheon or supper table in a way that is by no means common. But when there is no meat jelly already formed make some by dissolving an ounce ot sheet gelatine in a quart of good soup stock, season it nicely, let it get quite cold to remove the grease, then melt and clarify it as for sweet jelly at No. 465. Make different tints by adding burnt sugar dissolved in boiling water for amber and brown, and cochineal or beet juice
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