Stock for Aspic Jelly
From Cassell's dictionary of cookery, 1892
Serves 4
Total time is about an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1901. The excerpt below is the record exactly as published.
Stock for Aspic Jelly (economical). — Put a pint of stock into a saucepan. Add two oimces of gelatine, a bay-leaf, a small sprig of thyme, three cloves, three shallots, and a quarter of a blade of mace, and stir the liquor over the fire till the gelatine is dissolved. Pour it out, and let it become almost cold. Whisk the white of an egg with a quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.