Tomato Aspic Salad

Name: Tomato Aspic Salad
Ingredients: 2 cans tomato soup; 1 teaspoon minced green pepper; 1 pkg. Knox gelatin; 2 pkgs. cream cheese; 1 cup chopped celery; 1 cup mayonnaise; 1 teaspoon minced onion

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. Hill C. Trexler

Presented as published in 1948. 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

1613Calories

5 gProtein

25 gCarbs

166 gFat

Full nutrition (34 nutrients)

Calories1613 kcal

Protein5.2 g

Carbohydrates25 g

Fiber1.5 g

Sugars11 g

Total Fat166 g

Saturated Fat26 g

Monounsaturated Fat37 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol93 mg

Sodium1700 mg

Potassium921 mg

Calcium142 mg

Iron1.8 mg

Magnesium44 mg

Phosphorus130 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C20 mg

Vitamin A59 mcg

Vitamin E7.7 mg

Vitamin K364 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate13 mcg

Choline91 mg

Caffeine0 mg

Water488 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 62. The excerpt below is the record exactly as published.

TOMATO ASPIC SALAD 2 cans tomato soup 1 teaspoon minced green pepper 1 pkg. Knox gelatin 2 pkgs. cream cheese 1 cup chopped celery 1 cup mayonnaise 1 teaspoon minced onion

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