Tomato Aspic Salad

Name: Tomato Aspic Salad
Ingredients: 2 cups tomato juice; salt and pepper to taste; 1 pkg. lemon Jello; Add 1 cup celery; 1 cup finely chopped cabbage (as for slaw); Add 1 cup cleaned, cooked shrimp or crab

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. 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

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 3. The excerpt below is the record exactly as published.

TOMATO ASPIC SALAD Joanne Hardy 2 cups tomato juice and salt and pepper to taste-- Bring to boil — Pour over 1 pkg. lemon Jello — Add 1 cup celery, 1 cup finely chopped cabbage (as for slaw) --Add 1 cup cleaned, cooked shrimp or crab

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