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Quick Aspic Jelly

A gelatinized meat stock made from ham, vegetables, and gelatin.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Quick Aspic Jelly

Ingredients

Directions

Make the stock

  1. Combine an ounce of lean raw ham chopped finely, an onion sliced, half a carrot sliced, a stalk of celery, two sprigs of parsley, a bay leaf, one or two mushrooms if available, and a piece of red pepper pod.

  2. Simmer the mixture in three cups of cold water for about an hour.

Clarify and set

  1. Add salt to taste, a teaspoon of beef extract, a teaspoon of Kitchen Bouquet, and either a box of gelatin softened in a cup of cold water.

  2. Stir thoroughly.

  3. Strain the liquid through a double cheesecloth.

  4. Pour the strained liquid into a shallow pan.

  5. Cut the set aspic into squares or diamonds, large or small, and use as a garnish for a dish of cold meat or a salad.

Patty cases

  1. For Patty Cases, use the recipe for Pufl' Paste found under Pastry: cut in strips, wind about forms made for the purpose, and bake.

Nutrition, whole recipe (rough)

63Calories
4 gProtein
1 gFat
13 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Carrot1 medium (61g)25
Mushroom1/2 cup sliced (35g)15
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot 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 Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Gelatin (in the method)
Sets the strained liquid into a firm, sliceable aspic.
Lean ham
Adds meaty savour to the stock as it simmers.

Swap the celery

How well each one fits the dish's main ingredients (parsley, pepper, carrot, mushroom):

  1. Thymefits better
  2. Marjoramfits better
  3. Celerythe original
  4. Dillfits about as well

Fit is the average pairing score against parsley, pepper, carrot, mushroom. 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

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