Savoury or Aspic Jelly
From The complete Indian housekeeper & cook, 1898
Savoury jelly for fish is made the same way, omitting the Liebig, and increasing the vinegar.
Presented as published in 1898. 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
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 221. The excerpt below is the record exactly as published.
Savoury or Aspic Jelly may be made from ordinary clear soups with the addition of gelatine. If wanted immediately, and no stock is at hand, the following will be found excellent : Twenty units water, 3 units chip or 1^ ground gelatine, 1 unit sherry, j lemon juice, tarragon vinegar, and Liebig’s extract of meat, one clove of gaidic, one red pepper, salt, and lump of sugar, and bunch of herbs
Cook this with the app: pantry check, scaling, and the assistant.