Aspic Jelly No. 2 from The Settlement Cook Book by Lizzie Black Kander
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 c...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ½ cup cold water
- 1 teaspoon extract of beef
- 1 oz. (½ package) granulated gelatine
- 1 pint hot water, or cleared soup stock
- ½ cup Sherry wine
- 2 teaspoons sugar
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