Tomato Aspic (No. 1)

Name: Tomato Aspic (No. 1)
Ingredients: 1 quart can tomatoes; % box gelatine; 1 cup water; salt; pepper; onion juice

From The Raleigh cook book, 1907

A savory gelatin dish.

Presented as published in 1907. 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

123Calories

4 gProtein

30 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories123 kcal

Protein4.3 g

Carbohydrates30 g

Fiber8.9 g

Sugars6.5 g

Total Fat1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium18 mg

Potassium554 mg

Calcium152 mg

Iron2.7 mg

Magnesium60 mg

Phosphorus83 mg

Zinc0.6 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K42 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate33 mcg

Choline12 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 13. The excerpt below is the record exactly as published.

Tomato Aspic (No. 1)#@=1 quart can tomatoes; % box gelatine dissolved in 1 cup water or less; salt; pepper; onion juice

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