vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tomato in Aspic (Tomates en Aspic) a la Walde
From The Swedish, French, American cook book, 1918
Serves 2
Serve with any kind of meat as a salad for luncheon or dinner.
Presented as published in 1918. 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
556Calories
33 gProtein
23 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein33 g
Carbohydrates23 g
Fiber5.9 g
Sugars16 g
Total Fat39 g
Saturated Fat8.4 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol201 mg
Sodium338 mg
Potassium1311 mg
Calcium145 mg
Iron2.6 mg
Magnesium71 mg
Phosphorus280 mg
Zinc1.7 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D1.4 mcg
Vitamin C67 mg
Vitamin A324 mcg
Vitamin E7.7 mg
Vitamin K49 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3 mg
Folate105 mcg
Choline198 mg
Caffeine0 mg
Water550 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 452. The excerpt below is the record exactly as published.
Tomato in Aspic ( Tomates en Aspic) a la Walde lake two hard-boiled eggs and five tomatoes. Put tomatoes in hot water; remove the skin. Glaze a ring mould with aspic, with first a slice of egg, then a slice of tomato — one on top of the other — around the bottom of the mould; fill with aspic the height of the decoration then fill with second filling. Filling. Three tomatoes (cut in small dices), six tablespoons dissolved Cox’s gelatine, four tablespoons milk, five tablespoons mayonnaise dressing, two tablespoons whipped cream
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