Aspic Jelly No. 1

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 3 pints clear strong soup stock
  • 2 oz. (1 package) granulated gelatine


Whites and shells of 2 eggs, 1 cup cold water. Take fish or meat stock, enough stock to fill the mould. Season highly with salt, pepper, celery seed, herbs, lemon, vinegar or wine. If ½ cup of wine is used for flavoring, take that much less of soup stock. Place gelatine in large sauce pan, add the cold water and let stand a few minutes to soften. Have the soup stock cold and carefully remove every particle of fat and do not use the sediment at the bottom. Add to this the crushed shell and white of egg or eggs, slightly beaten, whisk well together and set over the fire to heat, stirring all the time, until the liquid boils. Let boil 5 minutes, set on back of stove for 5 minutes. Shim carefully and then strain through a fine napkin Pour into moulds and set aside several hours or over night to chill and harden.

If the mould is to be decorated, pack it in a pan of snow or broken ice and pour in jelly to the depth of ½ inch. When hard, garnish with fancy vegetables of different colors, slices of hard cooked eggs and the like. Fasten each ornament in place with liquid jelly and when hard add enough jelly to cover all. When this is hard, place the meat or whatever you have to mould in the center, being careful not to let it break the jelly. Keep the meat in place with some of the liquid jelly, and when hard add enough jelly to fill the mould. Keep in cool place until ready to serve. To remove it, dip the mould quickly in warm water, put the dish over it and invert dish and mould together and serve, garnished to suit taste. Tongue, boned turkey or chicken, fish and meat may be served in the jelly.