Tomato Aspic gelatin salad is a favorite old-fashion family comfort food that our family makes and serves for Thanksgiving Dinner every year. My mother always made this delicious tomato aspic dish every year. Very easy to make and so refreshing and delicious! If you think of tomato aspic as a congealed Bloody Mary cocktail drink, you kind of know what it tastes like. So, what’s not to love?
History: Aspics are made of gelatin, most often served in the shape of a fancy mold. They date back to the middle ages, with a detailed recipe of aspic being written in 1375. Aspics were first made in the United States in the 19th century. At that time, grocery store packets of gelatin did not exist, so making gelatin was an incredibly time-intensive process that required the boiling of animal bones and hooves to extract the collagen. The broth simmered for several hours until it became a protein rich and velvety. It was then clarified, and, once cooled, the liquid set into what most folks would recognize as gelatin.
Powdered gelatin, was patented by Peter Cooper, an American industrialist, in 1845. This innovation eliminated the need to boil down animal parts for hours and hours to get gelatin. It also meant that not all gelatin had to be savory, and sweet gelatin dishes were created around this time, too. In the 1950s, aspic recipes were all the rage.
Do not forget to check out my Thanksgiving Turkey Dinner Menu which includes Tangy Tomato Aspic.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Tangy Tomato Aspic Recipe:
Source: The original recipe comes from the 1970 Betty Crocker’s Cookbook. Our family has slightly changed the original recipe.