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Jellies and aspic

1 recipe · Hot and cold small dishes

1 jellies and aspic recipes from the “Big Cookbook,” in the hot and cold small dishes category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Meat aspic

    Meat aspic from Erken's Big Cookbook (1914): stock clarified with egg white, set with gelatin and wine, used to glaze and for molds.