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Tomato Aspic's picture
  Plain gelatin 1⁄2 Ounce (2 envelopes)
  Tomato juice 3 3⁄4 Cup (60 tbs)
  Bay leaf 1
  Peppercorns To Taste (Few, optional)
  Worcestershire sauce 2 Teaspoon
  Whole cloves 2
  Sliced onion 1
  Celery stalk 1 , sliced
  Sugar 1 Tablespoon
  Vinegar/Lemon juice 3 Tablespoon
  Salt To Taste

Soften gelatine in 1/2 cup tomato juice.
Simmer remaining juice with the next 7 ingredients for about 5 minutes.
Stir in softened gelatine until completely dissolved.
Add vinegar and salt to taste.
Strain into 1 large or individual molds rinsed with cold water.
Chill until firm.
Turn out on crisp salad greens, and serve with mayonnaise.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 293 Calories from Fat 5

% Daily Value*

Total Fat 0.63 g0.97%

Saturated Fat 0.12 g0.62%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 640.6 mg26.7%

Total Carbohydrates 59 g19.8%

Dietary Fiber 4.8 g19.4%

Sugars 49.1 g

Protein 20 g39.1%

Vitamin A 86% Vitamin C 281.2%

Calcium 13.9% Iron 28.6%

*Based on a 2000 Calorie diet

Tomato Aspic Recipe