Tomato Aspic Salad

Ingredients

• 13 envelopes or 3 tablespoons gelatin
• 1 quart canned tomatoes
• 1 tablespoon finely chopped green pepper
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped parsley
• 1 cup very finely shredded cabbage
• 1.5 teaspoons salt
• 0.5 teaspoon onion juice
• 1 teaspoon sugar

Method

1. 1

   Soak the gelatin in a small amount of water.

2. 2

   Boil the tomatoes for 5 minutes and strain through a fine sieve to remove the seeds.

3. 3

   Pour the hot tomato juice over the gelatin and stir until dissolved.

4. 4

   Add salt and sugar, then chill.

5. 5

   When the mixture is partly set, add the finely shredded vegetables and mix well.

6. 6

   Pour into wet custard cups and place in the cold until set.

7. 7

   Turn out on crisp lettuce leaves and serve with mayonnaise.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 28. The excerpt below is the record exactly as published.

TOMATO ASPIC SALAD 13^ envelopes or 3 tablespoons gelatin. 1 quart canned tomatoes. 1 tablespoon finely chopped green pepper. 2 tablespoons finely choppea celery. 1 tablespoon finely chopped parsley. 1 cup very finely shredded cab- bage. l^o teaspoons salt. 3^-2 teaspoon onion juice, teaspoon sugar. Soak the gelatin in a small amount of water. Boil the tomatoes for 5 minutes and strain through a fine sieve to remove the seeds. Pour the hot tomato juice over the gel- atin and stir until it is dissolved. Add the salt and the sugar and chill. When the gelatin mixture is partly set, add the finely shredded vegetables and mix well. Add more salt if needed. If the mixture is not tart enough, add a little lemon juice or vinegar. Pour into wet custard cups and place in the cold until set. Turn these molds out on crisp lettuce leaves and serve with mayonnaise. PLUM PUDDING 1 cup cider. 2 teaspoons salt

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