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Aspic Jelly

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  Chicken stock 10 Fluid Ounce (300 Milliliter)
  Gelatin 15 Gram (1 Tablespoon)
  White wine 3 Fluid Ounce (75 Milliliter)

Bring the stock to the boil and remove from the heat.
Mix 60 ml./4 tablespoons of the stock with the gelatine and stir until the gelatine has dissolved.
Add to the rest of the stock.
Mix in wine and leave to cool.
Chill until required.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 229 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.5%

Saturated Fat 0.96 g4.8%

Trans Fat 0 g

Cholesterol 8.9 mg3%

Sodium 456.7 mg19%

Total Carbohydrates 13 g4.2%

Dietary Fiber 0 g

Sugars 5.5 g

Protein 20 g40.7%

Vitamin A 0.2% Vitamin C 0.99%

Calcium 2.5% Iron 5.7%

*Based on a 2000 Calorie diet

Aspic Jelly Recipe