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Tomato Aspic
From Around-the-world cook book, 1913
Serves 6
Useful to serve with lettuce or as a garnish.
Presented as published in 1913. 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
56Calories
3 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein3.3 g
Carbohydrates11 g
Fiber3.6 g
Sugars7.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium602 mg
Calcium37 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A104 mcg
Vitamin E1.5 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate38 mcg
Choline18 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 60. The excerpt below is the record exactly as published.
TOMATO ASPIC Tomatoes, about 12, Onion- juice, 1 teaspoon. Sugar, 1 teaspoon, Gelatin, i/4 package. Whole cloves, 2, Bay leaf, 1.
Cook this with the app: pantry check, scaling, and the assistant.