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Tomato-Vegetable Aspic

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  Tomato juice 4 Cup (64 tbs)
  Lemon gelatin 2 Tablespoon
  Lemon juice 2 Tablespoon
  Hot sauce 1⁄8 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped celery 1 Cup (16 tbs)
  Sliced stuffed green olives 1⁄2 Cup (8 tbs)
  Sliced cucumber 1 Cup (16 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)

Heat 2 cups tomato juice in saucepan; stir in gelatin until dissolved.
Stir in remaining tomato juice, lemon juice, hot sauce, Worcestershire sauce, salt and pepper; chill until partially congealed.
Stir in celery, olives, cucumber and onions; turn into oiled mold.
Chill until firm.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 466 Calories from Fat 143

% Daily Value*

Total Fat 14 g22.1%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2439.2 mg101.6%

Total Carbohydrates 81 g27%

Dietary Fiber 8.1 g32.4%

Sugars 66.3 g

Protein 13 g25.1%

Vitamin A 138% Vitamin C 364.4%

Calcium 19.8% Iron 32.5%

*Based on a 2000 Calorie diet

Tomato-Vegetable Aspic Recipe