★ Tomato Aspic
Ingredients
Directions
Prepare the aspic base
Dissolve ¼ oz gelatin in 1 cup water. Add 3 cups tomato juice, 1 tablespoon sugar, 2½ tablespoons sugar, ¾–1 tablespoon lemon juice, ¾ teaspoon salt, and celery salt tied in a small piece of muslin. Mix until dissolved.
Drain juice from stewed tomatoes without pressing the pulp through; add the mixture from step 1. Simmer together for 10–15 minutes.
Strain the mixture, add water to bring the total to 3 cups, mix with the cooked gelatin, and pour into molds.
Set and serve
(Optional) Add green peas, parsley, sliced celery, trumese or nutmese in dice, or other vegetables in layers, as desired. Chill until set. Serve garnished as a cold entrée.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Gelatin (in the method)
- Sets the tomato liquid into a firm, sliceable jelly as it cools.
- Tomato juice
- Provides the main liquid and tomato flavour of the aspic.
- Sugar (in the method)
- Balances the acidity of the tomato juice and lemon juice.
- Lemon juice
- Adds acidity that brightens the tomato flavour.
The step that matters
Dissolve and simmer the gelatin gently. Gelatin must fully dissolve and not be overheated or boiled hard, since strong heat can weaken its setting power and a sluggish set leaves the aspic soft and unmolded poorly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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