Tomato Jelly Aspic

Name: Tomato Jelly Aspic
Ingredients: 1 envelope unflavored gelatine; 1 can tomatoes; 1/2 onion; 1 teaspoon celery seed or; 1 cup chopped celery; 2 tablespoons Tarragon vinegar; 1 bay leaf; 2 cloves; Dash cayenne and allspice; Sugar to taste

From Anson County cook book, 1928

Presented as published in 1928. 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

76Calories

3 gProtein

14 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories76 kcal

Protein2.7 g

Carbohydrates14 g

Fiber1.9 g

Sugars3.2 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium231 mg

Potassium930 mg

Calcium167 mg

Iron1.8 mg

Magnesium51 mg

Phosphorus94 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A52 mcg

Vitamin E0.7 mg

Vitamin K9.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate19 mcg

Choline8.7 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 28. The excerpt below is the record exactly as published.

TOMATO JELLY ASPIC 1 envelope unflavored gelatine 1 can tomatoes Mj onion 1 teaspoon celery seed or 1 cup chopped celery 2 tablespoons Tarragon vinegar 1 bay leaf 2 cloves Dash cayenne and allspice Sugar to taste

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