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Tomato Aspic
From How we cook in Tennessee .., 1906
Serves 8
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
59Calories
3 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein3.3 g
Carbohydrates10 g
Fiber2 g
Sugars4.1 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium197 mg
Potassium477 mg
Calcium34 mg
Iron2.5 mg
Magnesium24 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.7 mcg
Choline0.7 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 8 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 49. The excerpt below is the record exactly as published.
Tomato Aspic. — Take half box gelatine, soak in cold water; one quart can tomatoes, run through colander, season with salt, cayenne pepper and celery salt, then add to gelatine. Put on fire and let come to boiling point ; add one large tablespoon Worcester sauce. Take off the fire, and when the jelly is cold, and beginning to form, pour into molds. Turn out and serve with a garnish of lettuce leaves.
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