Aspic Jelly No. 2

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 teaspoon extract of beef
  • 1 oz. (½ package) granulated gelatine
  • ½ cup cold water
  • 1 pint hot water, or cleared soup stock
  • 2 teaspoons sugar
  • ½ cup Sherry wine


Cover gelatine with cold water, let stand 5 minutes. Add hot soup stock or beef extract, dissolved in a little hot water; add sugar and wine. Stir until dissolved. Strain and put into mould until cold. To clear soup, add shell and white of egg. See recipe.

For garnishing Salads, Game, and Entrees, and for the Invalid and Convalescent.