Aspic, also called meat jelly, is a savoury gelatin made with a meat stock or broth and set in a mold to encase other ingredients such as pieces of meat, seafood, vegetables, or eggs. It is also known as aspic gelee or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of a conventional soup, chilled and set firm rather than served hot. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Disputed
Origin Period, From (Year)Sourced to the subject's own accountWikipedia's History section names Le Viandier, written around 1375, as the earliest detailed recipe specifically for aspic, but also documents earlier and parallel jellied-meat traditions (a 9th-century Iraqi poetic reference, and Song-dynasty Kaifeng aspics recorded in the Dongjing Meng Hua Lu), so this is the earliest named-recipe date, not a confirmed single origin. Origin Period, To (Year)Sourced to the subject's own accountSame Le Viandier circa-1375 date as origin-start-year; see that note for the earlier parallel traditions Wikipedia documents. Classification
Dietary SuitabilitySourced to the subject's own accountContains Meat or Poultry 2 Connections
In Cuisine
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Sources
1. Aspic (Wikidata)
P31 (instance of): AppetizerQuote, P31 (instance of): Appetizer
Appetizer
2. Aspic (Wikipedia)
WikipediaHistory section (Le Viandier date, start)
A detailed recipe for aspic is found in Le Viandier, written around 1375.
History section (Le Viandier date, end)
A detailed recipe for aspic is found in Le Viandier, written around 1375.
https://en.wikipedia.org/wiki/Aspic (dietary-suitability)
Aspic or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients.
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