Tomato Aspic Jelly

Name: Tomato Aspic Jelly
Ingredients: One envelope of Knox gelatine; one-half cup of cold water; three and a half cups of tomatoes; one-half large onion; two stalks of celery; two tablespoons of vinegar; four cloves; one teaspoon of salt; two level tablespoons of sugar; a few grains of cayenne

From Trinity cook book, 1925

Serve with Gelfands mayonnaise dressing.

Presented as published in 1925. 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

294Calories

7 gProtein

68 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories294 kcal

Protein7 g

Carbohydrates68 g

Fiber14 g

Sugars42 g

Total Fat3.9 g

Saturated Fat1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium2501 mg

Potassium1763 mg

Calcium240 mg

Iron4 mg

Magnesium127 mg

Phosphorus186 mg

Zinc1.6 mg

Copper0.4 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C77 mg

Vitamin A221 mcg

Vitamin E4.6 mg

Vitamin K70 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate97 mcg

Choline47 mg

Caffeine0 mg

Water784 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 17. The excerpt below is the record exactly as published.

TOMATO ASPIC JELLY One envelope of Knox gelatine, one-half cup of cold water, three and a half cups of tomatoes, one-half large onion, two stalks of celery, two table- spoons of vinegar, four cloves, a few grains of cayenne, one teaspoon of salt and two level tablespoons of sugar

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