Tomato Aspic

Ingredients

• three cupfuls of canned tomato
• six sticks of celery
• 2 onions
• 1 tsp. sugar
• 3 tsps. of salt
• XA tsp. pepper
• 1 clove
• 2 tblsps. Knox gelatin
• % cupful cold water
• juice of 1 lemon

Method

1. 1

   Boil tomato, celery, onions, sugar, salt, pepper, and clove for half an hour or until celery is tender; strain.

2. 2

   Soak gelatin in cold water for five minutes, then pour hot strained mixture over it and add lemon juice.

3. 3

   Pour into a cold, wet mold and chill until set.

4. 4

   Serve on lettuce with chopped celery and mayonnaise.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 55. The excerpt below is the record exactly as published.

Tomato Aspic Combine three cupfuls of canned tomato, six sticks of celery, cut in inch pieces, 2 onions cut fine, 1 tsp. sugar, 3 tsps. of salt, XA tsp. pepper, and 1 clove. Boil for one-half hour or until the celery is tender; then strain the mixture. Soak 2 tblsps. Knox gelatin in % cupful cold water for five minutes. Then pour over it the hot, strained, tomato mixture and add the juice of 1 lemon

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