Tomato aspic with potato salad: The quintessential ’60s summer luncheon dish

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Tomato aspic with potato salad 60s summer luncheon dish (1)
Combine a bright red tomato aspic gelatin ring filled with a creamy potato salad with eggs, and you have a super ’60s lunch dish!

Tomato aspic with potato salad recipe (1961)

Tomato aspic with potato salad 60s summer luncheon dish (1)

Tomato aspic ring

Yield: 8 servings
Prep Time: 20 minutes
Additional Time: 6 hours
Total Time: 6 hours 20 minutes

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

  1. Soften gelatin in 1 cup cold tomato juice.
  2. Combine 2 cups of the tomato juice and the onion, celery leaves, sugar, salt, bay leaves, and cloves.
  3. Simmer uncovered 5 minutes; strain.
  4. Dissolve the softened gelatin in the hot tomato mixture.
  5. Add remaining tomato juice and the lemon juice.
  6. Chill till partially set.
  7. Stir in celery and green pepper.
  8. Pour into a 5-1/2 cup mold.
  9. Chill firm, 5 to 6 hours or overnight.
  10. 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: 1
Amount 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.

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How to make tomato aspic - Retro recipe from 1961

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Potato salad with eggs - vintage recipe 1961

Potato salad

Yield: 8 servings
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes

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

  1. Sprinkle potatoes with seasonings and vinegar.
  2. Add onion (and, if you wish, 1/2 cup sliced celery and 4 cup sliced sweet pickle).
  3. Add mayonnaise; toss to mix.
  4. Fold in eggs.
  5. Chill well.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount 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.

The seasonings and vinegar go directly on the potato slices so the spicy and sweet-sour flavors will be absorbed. Then add the other ingredients, and toss.

How to make potato salad - Retro recipe from 1961


Serve cornbread muffins with tomato aspic and potato salad

Tomato aspic with potato salad 60s summer luncheon dish (2)

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