Sir Henry Thompson's Aspic Jelly

Ingredients

• a large carrot
• a small head of celery
• two cloves
• a bay leaf
• a small bunch of sweet herbs
• three pints of water
• two ounces of gelatine
• one ounce and a half suffices
• a tablespoonful of lemon juice
• the same of mild vinegar
• one or two teaspoonfuls of tarragon vinegar
• two or three whites of eggs

Method

1. 1

   Simmer carrot, celery, cloves, bay leaf, and herbs in water for two hours until reduced to two pints.

2. 2

   Strain and cool.

3. 3

   Add gelatine to cold liquor, let stand, then heat remaining pint to boiling and combine.

4. 4

   Add lemon peel, lemon juice, mild vinegar, tarragon vinegar, and beaten egg whites.

5. 5

   Bring to boiling point, remove from heat, and strain through flannel.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 157. The excerpt below is the record exactly as published.

a large carrot or “turnip, and a small head of celery, add two cloves, pepper and “salt, a bay leaf and a small bunch of sweet herbs. Put all into “ a saucepan with three pints of water, and allow it to simmer for “two hours until reduced to two pints. Pour off through a “strainer and let it stand until cold. When required, add “two ounces of gelatine in hot summer weather [one ounce and “a half suffices when it is cool] to a pint of the cold liquor, and “let it stand two hours. Then heat the remaining pint to “boiling point, and add to the preceding, with a thin paring of “lemon peel, a tablespoonful of lemon juice, the same of mild “vinegar, and one or two teaspoonfuls of tarragon vinegar. At “ this point pour in two or three whites of eggs

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