Tomato Aspic
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
131Calories
16 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein16 g
Carbohydrates17 g
Fiber2 g
Sugars13 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1272 mg
Potassium1070 mg
Calcium57 mg
Iron2.1 mg
Magnesium57 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C345 mg
Vitamin A113 mcg
Vitamin E1.6 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate103 mcg
Choline39 mg
Caffeine0 mg
Water465 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 11. The excerpt below is the record exactly as published.
tomato aspic, leave it until it begins to set then whip it to a meringue light and frothy; add to it gently two spoons of whipped cream. Fill small individual ring forms that first have been glazed with the aspic; leave on ice until ready to serve. Slice the bread and cut it out with a round patty cutter the size of the mould; spread them with butter and caviar. Dip the rings in warm water and turn them out; arrange them in the form of a ring on a platter with chopped aspic in the center colored tomato shade; garnish with parsley and fill each ring with caviar. Serve before the soup. Tomato Aspic Aspic de Tomates Two cups of tomato juice, a half package of Cox’s gelatine, cayenne pepper and salt
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Cook this with the app: pantry check, scaling, and the assistant.