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Dollie's Tomato Aspic

By: Clotho  
"This was my grandmother's (Dollie Cowan) recipe. She often served this at luncheons. Tomato aspic sounds a little strange to people nowadays, but it was very popular in the South in the 1930s-50s. Dollie served it on butter lettuce with a little mayonnaise on top."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 19 people have saved this

Prep Time:
5 Min
Cook Time:
5 Min
Ready In:
3 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 4 1/2 cups
 

Ingredients

  • 1 (16 ounce) can stewed tomatoes, undrained
  • 1 (.6 ounce) envelope sugar-free raspberry gelatin mix
  • 2 cups boiling water
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1/2 cup cold water

Directions

  1. Pour the tomatoes with the juice from the can into a saucepan over medium heat and heat until warm, about 5 minutes.
  2. Dissolve the raspberry gelatin in the boiling water. Stir the unflavored gelatin into the cold water until dissolved. Add both mixtures to the warmed tomatoes and stir. Pour the tomato mixture into a gelatin mold and refrigerate until congealed, 3 to 4 hours.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 8 | Total Fat: 0g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by Harridan 
Tomato Aspic is still on the menu for every good southern funeral. I've never tried it with... MORE

 
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