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Tomato Aspic Salad
From The Cook County cook book, 1912
Serves 9
Makes 1 quart and serves 8 or 10.
Presented as published in 1912. 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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.3 g
Carbohydrates2.6 g
Fiber0.2 g
Sugars1.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium26 mg
Potassium53 mg
Calcium8.1 mg
Iron0.1 mg
Magnesium4.6 mg
Phosphorus7.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A6.4 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline0.9 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 334. The excerpt below is the record exactly as published.
TOMATO ASPIC SALAD.— Cook together 1 can tomatoes, 1 stalk celery, 1 clove, a leaf of sage, 2 teaspoons of sugar in 1 qt. of water till celery is done. Strain through a sieve, add a little salt and enough gelatin to thicken, slice 3 large-sized green or red pep- per
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