Add a slice of tomato aspic and a dollop of dressing. Serve immediately. Per serving: 215 calories, 4 g protein, 28 g carbohydrate, 11 g fat (2 g saturated), 6 mg cholesterol, 264 mg sodium, 2 g ...

Tomato Aspic. Makes 8 4-ounce ... Flavor the juice with sugar, vinegar, lemon juice and remaining 1 teaspoon sea salt or more as needed, ... Aspic: Mix gelatin with the water until softened.

Even among people who say they’ve never tried aspic, it’s still the first thing to get eaten. Ingredients 2 (3-ounce) packages lemon Jell-O 2 cups boiling water 2 (8-ounce) cans Hunt’s ...

Add strained juice to the softened gelatin and stir until dissolved. Allow to cool, then add remaining tomato juice and onion and lemon juices. Pour into a 3-cup mold, or into 8 or 9 individual molds.

To update the Colonnade's tomato aspic for a proper Kentucky Derby breakfast, ... You can also serve this with caper berries and lemon, he added. "Nobody does it anymore.

On Dec. 12, 1968, recipes for tomato aspic led Idea Alley: ... 3 packages unflavored gelatin; Juice of 1 lemon or lime; 1 teaspoon sugar; ½ teaspoon Tabasco, optional; 1 teaspoon Worcestershire; ...

The year is 1950. The Thanksgiving table is set, and before your growling stomach lies a cornucopia of show-stopping dishes: tomato aspic, jellied turkey vegetable salad, creamed spinach and ...