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Aspic Cream

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Celery
  2. Vinegar
  3. Cream
  4. a pint of aspic
Contains CeleryMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. This varies considerably, according to the purpose for which it is to he used.
  2. About half a pint of aspic to a fourth as much cream may he used for masking purposes.
  3. For a richer mixture, use two-thirds aspic to one-third cream.
  4. Flavour with any vinegar, such as cayenne, tarragon, celery, or shalot.
  5. Mix over ice, and use when on the point of setting.
  6. When for moulding in hot weather, dissolve some of the best sheet gelatine in a little cream, and add.
  7. With an ice cave or ice at hand, if the aspic has been well reduced by boiling, the addition of gelatine is not needed.
  8. The strength should be tested.
  9. ( See page 939 in Jellies.)

Plating

Cookware for this recipe

  • Saucepan