Savoury Jelly (Cold)

Name: Savoury Jelly (Cold)
Ingredients: £ of an oz. of leaf gelatine; dilute it with | pint of boiling water; 2 or 3 peppercorns; a spoonful of tarragon vinegar

From Entrees made easy, 1905

This is excellent as a coating, or as a lining for moulds, etc.

Presented as published in 1905. 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

227Calories

16 gProtein

38 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories227 kcal

Protein16 g

Carbohydrates38 g

Fiber2.8 g

Sugars0.2 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium566 mg

Potassium83 mg

Calcium164 mg

Iron16 mg

Magnesium19 mg

Phosphorus41 mg

Zinc0.2 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4 mg

Folate68 mcg

Choline12 mg

Caffeine0 mg

Water208 g

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 3. The excerpt below is the record exactly as published.

Savoury Jelly (Cold). This is an excellent substitute for aspic if the flavouring of the latter is found too strong. Dissolve £ of an oz. of leaf gelatine in a diluted capsule of Maggi’s consomme (dilute it with | pint of boiling water) with 2 or 3 peppercorns, and a spoonful of tarragon vinegar

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