Tomato aspic with potato salad recipe (1961)
Tomato aspic ring
This retro recipe for a tomato aspic ring is meant to be filled with potato salad
Ingredients
- 2 envelopes (2 tablespoons) unflavored gelatin
- 4 cups tomato juice
- 1/3 cup chopped onion
- 1/4 cup chopped celery leaves
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 small bay leaves
- 4 whole cloves
- 3 tablespoons lemon juice
- 1/2 to 1 cup finely chopped celery (optional)
- 2 tablespoons chopped green pepper
Instructions
- Soften gelatin in 1 cup cold tomato juice.
- Combine 2 cups of the tomato juice and the onion, celery leaves, sugar, salt, bay leaves, and cloves.
- Simmer uncovered 5 minutes; strain.
- Dissolve the softened gelatin in the hot tomato mixture.
- Add remaining tomato juice and the lemon juice.
- Chill till partially set.
- Stir in celery and green pepper.
- Pour into a 5-1/2 cup mold.
- Chill firm, 5 to 6 hours or overnight.
- Unmold on chilled platter.
Notes
To turn out chilled salad, loosen around edges of mold with tip of knife -- remember the inner circle, too. Place platter over mold; invert. Wring a towel out of hot water and lay it over top of mold. Soon the gelatin ring will slip out. Now lift off mold.
Aspic for the crowd (12-cup ring mold):
You’ll need 2-1/2 quarts (10 cups) tomato juice in all, 5 envelopes unflavored gelatin, 3/4 cup each chopped onion and chopped celery leaves, 3 cup brown sugar, 2 teaspoons salt, 5 bay leaves, 10 cloves, 1/3 cup lemon juice, 1-1/2 cups chopped celery, 4 cup chopped green pepper. Follow recipe at left, using 3 cups of the tomato juice cold to soften gelatin and 5 cups hot to dissolve gelatin. Chill at least 24 hours.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 48Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 599mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 3g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
ALSO SEE: Aspics without ado (1966)
Potato salad
This potato salad recipe was created to be served inside a tomato aspic ring
Ingredients
- 2-1/2 cups sliced cooked potatoes
- 1-1/4 teaspoons salt
- 1 teaspoon sugar
- 1-1/2 teaspoons celery seed
- 1 teaspoon vinegar
- 1/2 cup chopped onion
- 3/4 cup mayonnaise or salad dressing
- 2 hard-cooked eggs, sliced
Instructions
- Sprinkle potatoes with seasonings and vinegar.
- Add onion (and, if you wish, 1/2 cup sliced celery and 4 cup sliced sweet pickle).
- Add mayonnaise; toss to mix.
- Fold in eggs.
- Chill well.
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As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 56mgSodium: 1245mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 3g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Serve cornbread muffins with tomato aspic and potato salad
