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Aspic Jelly

A gelatinized stock made from beef, veal, fowl, vegetables, and seasonings, set with gelatin and egg whites.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Aspic Jelly

Ingredients

Directions

Make the stock

  1. Put the meats in a kettle just covered with cold water and simmer for five hours.

  2. An hour before removing from the fire, add seasonings and vegetables that have been browned in marrow from the soup bone or butter, strain the stock; it should be cooked down to two quarts.

Clear and set

  1. When cold remove all the fat, and stir into it the beaten whites of two eggs, clear as you would clear soup.

  2. Add the gelatine, which has been softened in cold water.

  3. The wine can be omitted.

Nutrition, whole recipe (rough)

471Calories
36 gProtein
21 gFat
28 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Beef100g cooked250
Egg1 large egg (50g)78
Onion1 medium (110g)44
Turnip1 medium (122g)34
Wine2 tbsp cooking wine (30ml)25
Carrot1 medium (61g)25
Clove1 tsp ground (2g)7
Celery1 stalk (40g)6
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites bind to impurities in the cold stock so they can be lifted out, leaving it clear.
Fowl
Gives body and rich flavor to the stock as it simmers for hours.
Shin of beef
Releases collagen and savory flavor into the stock during long simmering.
Knuckle of veal
Adds gelatinous body and depth to the stock during long simmering.

The step that matters

Clearing the cold stock with egg whites. Stir the whites in only after the stock is fully chilled and fat is removed, then heat gently so the whites coagulate and trap cloudy particles. Boiling too hard breaks up the raft and leaves the aspic murky.

Swap the clove

How well each one fits the dish's main ingredients (sherry, beef, veal, onion, carrot, celery, turnip):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against sherry, beef, veal, onion, carrot, celery, turnip. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More aspic recipes

Chicken 77Meat 26Tomato 25Jelly 16Lobster 14Beef 10 See all 167 →

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