Tomato Aspic
From The Warrenton cook book, 1951
Presented as published in 1951. 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
35Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein1.1 g
Carbohydrates5.1 g
Fiber0.6 g
Sugars3.5 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium315 mg
Potassium275 mg
Calcium25 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A28 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate26 mcg
Choline8.7 mg
Caffeine0 mg
Water414 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 21. The excerpt below is the record exactly as published.
ToMATo ASPIC 5 envelopes gelatine 4 T. vinegar iG cold. water 1 bunch celery cut in smal) mt Salt. pieces 1 large size can tomato juice 2 pinches red pepper 1 T. grated onion
Cook this with the app: pantry check, scaling, and the assistant.