Tomato Aspic with Salad

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 can tomatoes, or
  • 8 medium tomatoes
  • 6 cloves
  • 2 small onions, chopped fine
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon whole black pepper
  • 2 tablespoons vinegar
  • 2 tablespoons granulated gelatine (1 oz.)
  • 1 lemon, grated rind and juice
  • ½ cup cold water


Boil the first 7 ingredients until the tomatoes are soft, then strain; reserve 2 cups, reheat to the boiling point. Soften the gelatine in ½ cup water a few minutes; then pour on the boiling, strained and well flavored tomato juice and lemon rind and juice and stir until dissolved. Strain and pour in small cups and set aside in cool place over night to harden. Invert and serve as fresh tomatoes on lettuce leaves with Mayonnaise Dressing. Or cut in cubes and use as a garnish for cold meats. Or pour in ring mould and serve as a border to sweetbread or chicken salad.