Grandma's Tomato Aspic
Try this vintage tomato aspic recipe with your family today.
Grandma's Tomato Aspic is a recipe you probably either love or hate. This recipe was very popular during the 1950s along with meat aspics, in which cooks aimed to show off their culinary creativity by placing various foods, mainly savory, in a gelatin casing. Later on, fruit aspics became staples at potlucks and luncheons. This tomato aspic will bring you back to this unique food era and evoke some nostalgia in your home. Bring this savory aspic to a potluck and see if it causes a stir among the younger generation.
Preparation Time25 min
Chilling Time4 hr
- 1 (28-ounce) can Italian plum tomatoes, undrained
- 1 envelope unflavored gelatin
- salt and pepper
- 1/2 lemon (juice)
- 1/2 teaspoon Worcestershire Sauce
- 2 tablespoons finely chopped parsley
- 1 small stalk celery with leaves, finely chopped
- sour cream for garnish
You might as well read all about it to decide whether or not you'll eat it ever again... What is Aspic?
Remove whole tomatoes from the can and juices. Press into a measuring cup until you have two cups of tomato.
Measure out 3 tablespoons of the tomato juice from the can into a small saucepan. Mix in the gelatin.
Bring mixture to a boil, stirring constantly until the gelatin is full dissolved.
Remove from the heat and add tomatoes, lemon juice, salt and pepper, Worcestershire sauce, parsley, and celery.
Stir to combine well.
Pour into a small mold or glass bowl. Cover tightly with plastic wrap and refrigerate for 4 hours, or overnight.
What other recipes were a little freaky? We round them up in our collection: 11 Vintage Recipes That Will Scare Your Grandkids