Tomato Aspic
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
58Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein1.6 g
Carbohydrates12 g
Fiber2.1 g
Sugars8.2 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium582 mg
Potassium443 mg
Calcium21 mg
Iron1.3 mg
Magnesium25 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 57. The excerpt below is the record exactly as published.
TOMATO ASPIC 1 Pkg. Lemon Jello, dissolved in 1 C. Hot Water Add 1 C. or small can Tomato Sauce, 1 Tb. Vinegar, dash of Cinnamon and Nutmeg.
Cook this with the app: pantry check, scaling, and the assistant.