Tomato Aspic with Shrimp

Name: Tomato Aspic with Shrimp
Ingredients: 1 Pkg. Lemon Jello; 1 small can Tomato Sauce; 1/4 C. Vinegar; 5 C. chopped Celery; 1 can Large Shrimp; 4 medium Onion (either chopped or grated)

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Presented as published in 1957. 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

405Calories

13 gProtein

84 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories405 kcal

Protein13 g

Carbohydrates84 g

Fiber12 g

Sugars30 g

Total Fat2.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol19 mg

Sodium1190 mg

Potassium2955 mg

Calcium456 mg

Iron2.7 mg

Magnesium153 mg

Phosphorus371 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C55 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K2.4 mcg

Vitamin B61 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate114 mcg

Choline37 mg

Caffeine0 mg

Water1296 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 58. The excerpt below is the record exactly as published.

TOMATO ASPIC WITH SHRIMP 1 Pkg. Lemon Jello 4+ Medium Green 1 small can Tomato Sauce Pepper rs C. Vinegar 1 can Large Shrimp 5 C. chopped Celery 4 medium Onion (either chopped or grated) Method: Dissolve jello in 1 C. hot water. Stir well and put in the tomato sauce and vinegar. Stir well. Add other ingredients. Be sure to de-vein shrimp even though the can says they have been de-veined. Put in refrigerator to set. - Mary P. Stewart - 1 Pkg. Lemon Jello + tsp. Salt i C. Hot Water /4 C. Celery, diced 1 C. Cold Water z C. stuffed Olives, 2 Tb. Lemon Juice sliced 3 C. Mayonnaise (Best 2 Tb. chopped Pimentos Foods ) 1 #$ can Tuna (white tsp. grated Onion meat ) Method: Dissolve Jello in hot water. Add lemon juice, mayonnaise, salt and cold water. Blend with rotary beater. Quick chill in trays in freezing unit, 15 to 20 minutes until firm about 1" from edge, but not soft. Pour into bowl and beat with rotary beater until fluffy. Fold in remaining ingredients and pour into mold. Chill. Serves 4 to 6. - Carma Hatch - 20) FRENCH DRESSING 1 Can Campbell's Tomato Soup Cy: O1LL 3/4 C. Vinegar

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