Pimento Aspic

Name: Pimento Aspic
Ingredients: 1 cup of pimento; 1/2 cup of vinegar; 2 cups of celery, chopped fine; 1 cup of nuts (walnuts); Juice of 2 lemons; 1/2 box of gelatine; 1 cup of cold water; 2 scant teaspoons of salt

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. Geo. C. Peeler

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 63. The excerpt below is the record exactly as published.

PIMENTO ASPIC 1 cup of pimento V2 cup vinegar 2 cups of celery, chopped fine *4 cup of sugar 1 cup of nuts (walnuts) Juice of 2 lemons y% box of gelatine dissolved in a 2 scant teaspoons of salt cup of cold water

Cook this with the app: pantry check, scaling, and the assistant.