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
Expresses Tradition
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
In Cuisine
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Source Aspic (Wikipedia)
Long-Form Articles
Uses Ingredient
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.
Introduction
Aspic () or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients.
- In Cuisine: Brazilian Cuisine, Wikipedia category list
- In Cuisine: Colombian Cuisine, Wikipedia category list
- In Cuisine: Polish Cuisine, Wikipedia category list
- In Cuisine: Romanian Cuisine, Wikipedia category list
- In Cuisine: Russian Cuisine, Wikipedia category list
- In Cuisine: Ukrainian Cuisine, Wikipedia category list
Expresses Tradition: Christmas Feast Traditions, Article body
In Russia, kholodets is a traditional winter and especially Christmas and New Year's dish, which is eaten with chrain (horseradish paste) or mustard.
Expresses Tradition: Easter Food Traditions, Article body
In Central, Eastern, and Northern Europe, aspic often takes the form of pork jelly and is popular around the Christmas and Easter holidays.
Expresses Tradition: New Year Feast Traditions, Article body
In Russia, kholodets is a traditional winter and especially Christmas and New Year's dish, which is eaten with chrain (horseradish paste) or mustard.
Uses Ingredient: Broth, Lead section
a savoury gelatin made with a meat stock or broth
In Group: Jelly and Gelatin Dishes, Lead paragraph
Aspic () or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients.
View the Source Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.