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Tomato Aspic (Alternative)
From How we cook in Tennessee .., 1906
Serves 6
Serve with thick mayonnaise.
Presented as published in 1906. 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
49Calories
3 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein2.7 g
Carbohydrates10 g
Fiber3.3 g
Sugars3.8 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium41 mg
Potassium373 mg
Calcium57 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A42 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate21 mcg
Choline11 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 50. The excerpt below is the record exactly as published.
he contents of a quart can of toma- toes or its equivalent of fresh ones, add small sliced onion, six cloves and half cup of finely chopped celery. Boil all together for half an hour ; strain ; season to taste with pepper and salt ; then add one-third of a box of Cox's gelatine
Cook this with the app: pantry check, scaling, and the assistant.