Tomato Aspic (No. 2)

Name: Tomato Aspic (No. 2)
Ingredients: 1 can tomatoes; 1 teaspoon celery seed; 1 teaspoon celery salt; 4% teaspoon pepper; juice of 1 lemon; 1 slice of lemon; 1 box gelatine; soaked in 1% pint of water

From The Raleigh cook book, 1907

A flavorful aspic 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

132Calories

5 gProtein

31 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories132 kcal

Protein5.1 g

Carbohydrates31 g

Fiber8.2 g

Sugars8.3 g

Total Fat3.3 g

Saturated Fat0.4 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium46 mg

Potassium791 mg

Calcium263 mg

Iron5.9 mg

Magnesium90 mg

Phosphorus116 mg

Zinc1 mg

Copper0.4 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C110 mg

Vitamin A54 mcg

Vitamin E1.1 mg

Vitamin K27 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate52 mcg

Choline22 mg

Caffeine0 mg

Water1006 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. 2).— 1 can tomatoes; 1 teaspoon celery seed; 1 teaspoon celery salt; 4% teaspoon pepper; juice of 1 lemon; 1 slice of lemon; 1 box gelatine soaked in 1% pint of water

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