Name: Game or Poultey in Aspic Jelly
Ingredients: salt; white pepper

Game or Poultey in Aspic Jelly

Ingredients

salt
white pepper

Directions

Chop game or poultry of any kind very fine; after it has been freed from bones, skin and gristle. A little chopped smoked tongue is an improvement. Season to taste with salt and white pepper, add enough melted aspic jelly to cover. Put in individual molds to jelly. The exact proportions can not be given in this and other of the dishes made from mate- rial that is left-over, for that depends upon the material on hand.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

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

By Shutt, William E., Mrs., [from old catalog] comp. 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.