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Turkey Aspic (Aspic de Dindori)
From The Swedish, French, American cook book, 1918
Serves 8
Be careful not to squeeze the cloth to avoid cloudiness.
Presented as published in 1918. 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
106Calories
12 gProtein
9 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein12 g
Carbohydrates8.9 g
Fiber0.2 g
Sugars4.4 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol5.3 mg
Sodium422 mg
Potassium321 mg
Calcium15 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A16 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate23 mcg
Choline23 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 315. The excerpt below is the record exactly as published.
Turkey Aspic (Aspic de Dindori) Six cups of the stock the turkey has cooked in, two cups of toma¬ to juice, two large1 packages Cox’s gelatine. Mix well; beat the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.