Tomato Aspic

Name: Tomato Aspic
Ingredients: 1 qt. tomato juice; 3 stalks celery; 6 cloves; 1 small onion; 2 teaspoons salt; 2 envelopes Knox gelatine; 2 teaspoons sugar; 14 teaspoon black pepper; Cayenne to taste

From The Wilson cook book, 1941

Presented as published in 1941. 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

Nutrition per serving

363Calories

12 gProtein

81 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories363 kcal

Protein12 g

Carbohydrates81 g

Fiber17 g

Sugars41 g

Total Fat7.1 g

Saturated Fat1.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.4 g

Omega-30.2 g

Cholesterol0 mg

Sodium7362 mg

Potassium2988 mg

Calcium384 mg

Iron7.8 mg

Magnesium215 mg

Phosphorus289 mg

Zinc2.2 mg

Copper0.6 mg

Manganese19 mg

Vitamin D0 mcg

Vitamin C701 mg

Vitamin A229 mcg

Vitamin E5.8 mg

Vitamin K67 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)7.3 mg

Folate233 mcg

Choline87 mg

Caffeine0 mg

Water1178 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 46. The excerpt below is the record exactly as published.

Tomato Aspic 1 qt. tomato juice 3 stalks celery 6 cloves 3 tablespoons Heinz tomato 1 small onion catsup 2 teaspoons salt 2 envelopes Knox gelatine 2 teaspoons sugar Cayenne to taste 14 teaspoon black pepper

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