1950's Tomato Aspic
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- Опубліковано 17 вер 2024
- Here are the ingredients:
2 packets unflavored gelatin
1/2 cold water
2 cups tomato juice
1/4 teaspoon salt
1/2 teaspoon sugar
2 dashes cayenne pepper
2 bay leaves
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon lemon juice
Thanks for watching.
My website southernfrugal.com
I am tickled to death that you posted this!! I used to work as a hostess at a country club and the "bridge ladies" would come in and play bridge every Thursday evening and they would always eat tomato aspic. They let me have some one night and I loved it but have never had it sonce and that was 20 years ago or more. Now I can make it myself!! Thank you!!!
I believe the year was 1959, Valentines Day and Mother made this in the shape of individual hearts. We kids (8 of us) were so happy to see strawberry shaped jello on our dinner plate. Wellllll... what a not so happy surprise to our little taste buds ... it was tomato aspic!! I've not been able to eat it since. I must try it again. :)
ShesInLosAngeles There is a recipe for Valentines Day called Creme de Coers that were pretty heart shaped jello creams with strawberries. I always wanted to try one😀
That sounds good! :)
ShesInLosAngeles ....your story made me laugh...lol...the anticipation and then disappointment!!
This was an awesome story! Totally laughed. Thank you for sharing!
great story!
It’s so pretty on the plate. In the 1960’s when I grew up, there were so many yummy gelatin type dishes that our moms made. I love them all.😍
Oh wow, my grandma made this at Christmas time. She added Worcestershire Sauce, horseradish and cocktail shrimp. Put it in her fancy 4 ounce juice glasses. We all had our own individual shrimp cocktail. 😀
Eileen LeValley very neat! tfs
That is so cute! I gotta try that!
This would be really good during one of those scorching hot summer nights when u don't feel like a heavy dinner. Love it!💗
Miss Philis I love your videos I was born in the 50s and get so excited when you show how to make these recipes they bring back many fond memories I was never allowed into the kitchen where the cooking was done so I thank-you for teaching me how to recreate these yummy recipes. God Bless.
Recipes from the 50's are the best! Thanks for sharing!
If you add vodka it would be like a Bloody Mary jello for brunch . I'll bet Clamato would be an interesting taste as well. Thanks for this.
The Bloody Mary idea woks, very well
I bet adding a 1/4 C of vodka would add a nice bit of flavour, too.
Oh my gosh YES! Like a Bloody Mary Jell-O shot
Maybe some Clamato and a little bit of pickle juice, and a few big shakes or ten of Tabasco. I NEED to try making this for a party, and if my friends don't like it then more jello for me!!!
Or you could maybe use beer instead of cold water
Robin Gagan MMM YES! Make a Michelada!!!
My husband and I were served individual ramekins of Tomato Aspic appetizers at a French family's home. I didn't understand much of the conversations but the Aspic was lovely and each had a diced lobster tail! Very impressive presentation and delicious!
*Wow...amazing recipe.*
Oh I can’t wait to try making some of these recipes! These foods are so rare now. You have opened up a whole new world of things to try. Thank you so much for what you gave to the planet earth in your time spent here, we appreciate it.
a staple of southern funeral food or ladies luncheons when i was growing up. i love them. you can put creamy cottage cheese mixed with chopped green onion or chives in the middle, too. also, you can add chopped cooked shrimp, avocado, cucumbers, or crab meat. lovely.
I've never heard of this and I'm 61. I'm going to try this. You always explain things so well. God bless
I remember my grandma making tomato jam
I may just try this for a tea. I am northern girl who should have been born in the south. love Amy and Amani in Minnesocold.
Thank you for this great video...My sister made a cookbook as a tribute to my grandmother and mother and she got it printed their pictures are on the cover. I always go to it to make their recipies as they were awesome cooks and bakers...We as kids never ever traded our lunch at school..lol
Their tomato aspic recipe is just like yours the only thing they added was worcestshire sauce. Thanks again CHEERS FROM NORTHERN ONTARIO CANADA
I've heard of this old fashioned title but have never known what it was or how it tastes... I will definitely have to try it!!! and who better to follow an authentic recipe but from someone I binge watch and adore!! southern frugal miss phyllis!!!
My Aunt Mary used to make Tomato Aspic very much like this. Everyone enjoyed it, too! Thanks for posting the recipe and for another of your videos, Ms. Phyllis!
My grandparents used to eat this. I searched and of course Phyllis made it. God love her!
I’ve heard of this but have never had it. I’ve been told it was popular in the 70s and 80s. Interesting recipe! Thank you for the glimpse from the past! I love seeing recipes that are new to me. Have a great day, Phyllis!💓
When I was a little girl I would hear the words "Tomato Aspic" and they were usually associated with "rich people's food" in the movies, tv shows, etc and usually prepared by the wait staff.. I've never eaten it but it still sounds "ritzy" to me. Love your videos
I've never eaten this. I've been to several functions where this was served. I'm going to try this because I love all the ingredients so .. THANK YOU for sharing this video. I love your videos !!!
Happened upon your recipe!! My step grandmother used Campbell's condensed tomato soup instead of tomato juice. Yum!!! You are making me think of spring...even though there is snow outside!! Eeek!
That sounds so much better! Not a fan of tomato juice, but I love tomato soup!
My mother used to make this all the time ! Considered funeral or luncheon food. Very popular here in Virginia.
Ms. Phyllis, I am watching this because YOU made it! I think it must be better than the one I had as a child and I might try it, just because you made it and since 50 years has passed and my taste buds are not so easily offended, maybe THIS recipe won't be like the one I remember, which was (as the old phrase so aptly describes it) "the bane of my existence! LOL
I don’t know if I can get on board with this one. I don’t like tomato juice or tomato soup. I can’t even imagine how this tastes! But I still love watching you cook and seeing what you come up with!
Grandma stephens made this for every family function. Great memories
My Mom loves this! It's comfort food for her. I just made it for her a couple weeks ago when she wasn't feeling well. I guess my Grandma used to make it a lot. She uses lemon jello and V8. She also likes finely dice celery, grated carrot and frozen peas in hers. And yes she has to have a dollop of mayo on top. Your's looks so pretty. Love your video's!
Seen this at many a Methodist spread....Those church doors were like stepping into a food time machine. Sadly gone in favor of store bought fried chicken and pies. There used to be quite a competition to be known as a great cook...I was blessed to have known those talented women. I appreciate your passing down some of their skills with some of their spirit too!
tomato jello. Who'da thought. Makes my mouth water just thinking about it! Good show Phyllis!
This has me intrigued...I have never. But I want it!😍😋
My mother was born and raised in Johnson City TN, she always used the leaves of the celery and so do I. I think it's a southern thing. The northerners always cut the leaves off they are throwing the best part of the celery away, lol. This recipe is fascinating, I've never seen this before. Phyllis you are the "Best"
Tamara Weber I live in Kingsport. 😊
Amy B I have family in Knoxville. They have a greenhouse and sell lots of flowers, plants and bushes. Their last name is Minge. I wish I had been raised in Tennessee. Beautiful state.
Well, my mom used to dry the leaves in the oven and use them in soups and stuffings.. reminds me of her.
Tamara Weber I love this area so much. My daughter will soon be going to ETSU in Johnson City. it is beautiful here. There is nothing like the mountains, IMO.
My family is from Franklin County....Winchester Springs.
Oh how I love that, it is so very tasty, thank you Phyllis.
Thank you , thank you, thank you for demonstrating this and for the recipe. I thought about placing some thinly sliced green olives in the bottom of the greased tube pan to make it look festive. Love this recipe!!!
My husband's grandma, who passed last August, made a similar recipe. Hers had green onion, celery and the small canned shrimp in it. I never dared eat it. Now I kind of wish I would have. Your recipes remind me of her. ❤❤❤
I serve mine on a plate of bibb or red lettuce with a little mayo mixed with milk in a creamer. The sauce adds a nice contrast. Thanks for posting this.
I never have had Tomato Aspic, but remember reading about back in those days. I always wondered how good it would be.
~ You had me at ‘Tomato’
😍🍅
... now, on to the video!!!
👩🏼🍳
Me too! Tomatoes in any form, shape, or size are my favorite food.
Wow,will show my hubby this as he lives anything tomatoes.Thanks for sharing,Ms.Phyllis
I will be making this for my next family gathering! Thank you so much Phyllis!
Hi Phyllis, My Grandma used to make a vegetable/tomato aspic for Thanksgiving every year. In her's, she just dissolved the jello in a bowl with a can of tomato sauce with a mixer, thinning it down with tomato juice. Then added some mayo/salad dressing to it while continuing to mix. She then mixed in chopped everything: celery, green onion, cucumber, chopped eggs (my favorite part). What ever you like. Poured it into a cake dish and chilled it over night. She called it Pink Lady Salad. I tried making it with a recipe using lemon jello. I didn't like it. Too sweet and I could taste the lemon. Anyway, thanks for your inspiration. I might add that I was the only one who liked it. No one else would eat it!
I haven't had this in years , makes me miss my mom & grandma's cooking ! I'm going to make it !
I grew up eating tomatoe aspic plain ( just V-8 and Clamato juice with the gelatin) mom would shred iceberg lettuce and and make it a salad with cottage cheese! It’s now my comfort food of choice.
This is really nice for summer when it’s hot out and you feel like cooking anything too heavy to eat. Pretty too.
Thank you for the recipe Mrs. Stokes.
This is such a nice video. Thank you for sharing! I am looking forward to making this recipe!
Thanks for finally posting the tomato aspic! It is certainly an easy side dish! I was surprised when you strained it. Thanks for suggesting how to serve this...the American palette has changed so much. These salads are tasty but even better served with other types of salad. Goes great with a salmon or egg salad.
I told my husband about this recipe last year. But when I do he makes a face. He'll eat just about anything, I don't get it. I'll make a list of serving suggestions and let you know the "husband" results.
I remember Mother making this in the hot summertime. Thanks for demonstrating it.
Love ❤️ from Iowa,
~ Lori ~
I love the dishes you make.
My mom does a savory aspic with lemon jello and a can of mixed stewed veggies like zucc and tomato, and tomato juice. She uses a tupperware ring mold. Its yums & you might like it for your joints Miss Phyllis bcuz it uses Jello and not a generic gelatine powder. :)
As a child of the 50's we had a lot of what some would different but we NEVER had this but I would love to try it LOOKS GREAT and love tomatoes going to give it a try🍅🍅🍅🍅🍅🍅
I am learning how to make aspic. I remember I watched my mama's friend made tomato aspic when I was a teenager in the 70s. Who knows, maybe she used this recipe.
Yummm, Remember this also in 60s.
I forgot my Mom made vegetable jello as I remember calling it. Thanks for the memories. My little sister was born in 1950.
~ If I weren’t plant-based, I’d slice that up on some buttered toast with some cheese, and maybe a leaf of basil to top it off, or, on a toasted bagel with cream cheese and pickles or olives
🍞🧀🍃🥒
I’ll try this recipe with agar-agar and possibly make a simple ‘Tomato-Aspic’ sandwich with non-dairy mayo. Tomato sandwiches are one of my favorite things!
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Now, I think I’ll have to have one for lunch
🤔😋
I’m going to have to pick some agar-agar up on my next grocery run! This looks sooooo good!
I’m always looking out for a new way to eat tomatoes- thanks for giving me one!
Blessings ~
Tomato sandwiches = the bomb!!✔💖
what is agar agar?
AMANI Rose,
It’s a vegan gentian substitute. I believe it comes from a type/certain algae? 🤔
I like how you kept to an original recipe and used the fresh vegetables. Just like our Mothers made it. Thanks for showing us a great addition to a meal Miss Phyllis xo
years ago I went to fancy party of my husbands boss and they had something like this with shrimp in it and it was very good.
Thanks Phyllis I can't wait to show my husband your video. He loves aspic salad and I think this is the recipe we've been looking for 😊
I wonder how this would taste with chilled Shrimp all around it. I have an old cookbook that has all these savory jello molds. Looks interesting.
I think it would be great with the shrimp on a bed of lettuce surrounding the tomato aspic
D B this tomato aspic is so delicious with shrimp!
My mother in law has served it since the 60s/70s at her dinner parties and get-togethers. Now, it is a staple in my home at get togethers. I place the shrimp on a bed of lettuce around the mold, as Ms Phyllis suggested, too.
I also serve with Keebler “Sociables” crackers, Ritz, Club, or any savory Triscuit ..(sundried tomato, rosemary and cracked pepper, etc) or even a plain saltine...Any you prefer! 😄. My dad loves with the shrimp and “Chicken in a Biskit” crackers. He also adds vodka in his aspic, as well. 😄. When my girl friends are coming over for one of our birthday’s, or just for lunch, I have three of them that always request it! 😄 We are girls of the 70s/80s...we love (and miss)the simplistic times of then. We all try to rotate hosting and re creating dinner parties, just like we recall our parents going to, when we were young girls. It all seemed so fancy and as if Mother had spent all month preparing for the (“her”) dinner. 😄 My mother and all of my Mother’s friends are lovely Southern women. They all had to out do the previous dinner, you know... without it being so blatantly obvious. And secretly, my sweet southern girl friends, and I, do the same. Hahaha😄 it’s all in fun, we love each other tremendously, and cherish our friendship bond, the cooking and sharing recipes; and the memories we have made, and those we’ve yet to make.
I must say, the Aspic is very delicious, either way you prepare it.
Hope you have had a chance to try it and enjoy it! Have a lovely day! 🌻
@@MarmaLady__ I had this same experience. My grandmother would make it for holidays and my search found this. I believe they used green olives and shrimp. As a child it was positively terrifying...now it sound delicious!
Jacinda it is delicious! I had to laugh when you said “it was positively terrifying as a child” lol.
I wouldn’t have eaten it as a child but in my early 20s I finally tried it and loved it. It reminds me of a Bloody Mary. I don’t recall green olives but my mother would use the leafy celery tops for garnish in the center. I love finding these old recipes... and the memories that accompany them.
Ms Phyllis was a treasure. x
I add small bay shrimp IN it
I just made it and added fresh tomatoes. They broke down well and instead of straining, I put all in a ninja and made it smooth. I had 3 containers and added vodka and horseradish and some Worcestershire sauce to one container with extra lemon to serve with shrimp. The gelatin is really good for us and it is so low calorie. You will feel like you have had a bigger meal so it will be good for weight loss. I used Truvia instead of sugar.
I love tomato juice, so I'm sure I would love this! Thanks for another great recipe!!! 💓
My mom used to make this all the time. She used to leave the celery, onions (sometimes green onions or Walla Walla sweet onions), and even some green peppers in it...all, very finely cut up. And yup, with some mayo on it. I loved it!
I'll have to try this again...Mom used to serve tomato aspic but hers had the chunks of celery, onion, peppers and also a drained can of salad shrimp. As a kid I thought it was disgusting but by the time I'd grown those dishes had lost favor and she never made it again. Yours looks so good! I may make a half batch just to see if I love the base and then maybe try out my mom's. Thank you, Ms. Phyllis!
Thanks Mrs.Stokes for that delicious tomatoes recipe 😊😊
Hmm....Tomato Aspic=Tomato Jello? lol....Never tried this, looks really GOOD, and after you drained the cooked veggies from the tomato puree, very flavorful! Your ideas for serving this is great but when you mentioned the '50's style of serving the slices, a dollop of mayo sounds really GOOD! :)
Looks amazing!
Hello I look forward to your videos love from England 💐
That really looks good but I have never heard of this recipe Phyllis thanks for sharing this
Interesting.. I will have to make this recipe too see if I like or not. I just cant decide..Thank you for the recipe.
Oh, Thank you, Phyllis; I was looking for this recipe. My aunt used to make this in the summer and put boiled shrimp and chopped cucumbers in the center. She usually used V-8 juice. I think I will make it with the spicy V-8 and can omit the cayenne pepper. If I am not mistaken, this recipe came from a small cookbook published by Knox gelatin that you could order from the package. There was a salmon mousse also.
This can also be made with a 3oz package of lemon jello instead of the unflavored gelatin. I use garlic salt and worcestershire sauce instead of regular salt and cayenne pepper. It's delicious!
I remember mom making it in the 50's or 60's with a small pkg of lemon or lime jello, diced onions, green olives and celery, hot sauce, worcestershire sauce, dash of nutmeg and tomato sauce or juice. Ms Phillis, could you do that aspic?
Wouldn't you have to add more water? It sounds like a good idea, omitting the sugar, of course.
Sounds delicious! :)
I'm going to make this ASAP and add bite sized shrimp. Thanks Phyllis 🤗
Wow...I haven't thought of Tomato Aspic in a LONG time...As a young kid, it always seemed to be on the menu at our family baby & wedding showers...Of course, back then, the wedding showers ALWAYS came first... *: )*
One of my absolute FAVORITE summer meals of all time is "Gazpacho"...This summer I think it would be fun to experiment with somehow finding a creative way to combine them into one dish since they're both served cold...
Tomato aspic is da BOMB, especially with chopped green olives and onions and boiled shrimp , and a dab of mayo or Miracle Whip!
I remember tomato aspic from high school home ec...1967 😄
I recently read a novel with a café that features tomato aspic, only theirs has a cream cheese layer to it. It consists of an 8 oz. pkg. cream cheese, 2 Tbsp. mayo, 1 tsp. grated onion, salt & pepper to taste and paprika (opt.) I know you love cream cheese in all your Jell-O recipes so I thought you might want to try it next time you make it. I think you would spread it on top after mold congeals and it would be on the bottom when you flip it to serve.
my fav. I just washed and rehung all my copper gelatin molds on my kitchen wall.
Hey Phyllis, although I'm not a fan of tomato aspic, I do love JELLO. Thanks for reviving an interest in it. Love your videos.
Will have to try. I've heard of Aspic but never eaten it.
I truly enjoy all your videos. Keep on making them, please.
God bless you and Mr. Becky.
I discovered by accident that leftover tomato aspic is delicious on a toasted bagel with cream cheese.
I was thinking it would be good on a roast beef sandwich!
Hi Phyllis
this looks good and easy to make 💕💕😄 might try to make it
Tomato juice or V8 are two of my all time favourite drinks
Looks and sounds delicious
That looks good! I know I would like it because I love V-8 juice❣️
i was thinking, why not use V-8 instead of tomato juice. You probably wouldn't need to add the celery and onion and might be able to avoid the straining part altogether.
MOblackbird i
As soon as I smelled it I thought the same thing, next time I might just use the V-8.
That's how my aunt made it.
I love seeing you recreate old recipes, even if it’s something that I probably won’t eat, it’s fun to see these recipes in real time. :) I’m going to stick to sweetened gelatin, then again, I can’t eat the cranberries in a can like this either, so it’s just me. Once I moved out from my parents house and had a family, I discovered whole cranberries,! Then they became a holiday staple, after going my whole life thinking I didn’t like cranberries, but I just didn’t like them gelatinized..Haha Hope you’re getting beautiful Spring weather..It snowed again here. Icy roads all morning! 🌷🤗🦋
I would love to report we have beautiful spring weather but it's rainy, overcast and cold.
thanks Ms Phyllis 😊
That looks delicious! Nice side for summer. Brilliant as always Miss Phyllis! Smarty Pants! Lol! ♥️☺️🕊🙏
Never heard of this, but it's very interesting. I think I might like to leave the veggies in & just remove the bay leaves.
Heard of it but never had it, I guess it wasn't popular in Western Canada. I'd like to try this with vegetable or clamato juice!
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I still make this but use warmed-up spicy V8 juice instead of making tomato mixture. Just add some lemon juice at end or use lemon jello instead of flavored gelatin. People react to this like liver and onions. You either love it or would not ever touch it. Lol. My mom made it with tomato soup and cooled in the can so it sliced like cranberry sauce.
Pam S thanks for sharing the can idea. very cute!
Personally, I think ordinary aspic, with all the shrimp and other things arranged neatly in the clear broth jello, looks nicer than the simple tomato aspic. But, when making ordinary aspic, you can arrange something neatly in the mold, then pour over it. Maybe that could be wortha try with this too? E.g. Something as simple as slices of cherry tomatoes, e.g. The dark red ones, red ones and yellow ones? Would look sooooo pretty! ☺️
🤔 this is so interesting a vegetable jello but I've never heard of it before. I like tomato juice, V8 alright and I may one day give this a try. Thanks much 😊
Yippee!! You did this recipe, Miss Phyllis! I cant believe you did it! Thank you! I was hoping you would!
You are very welcome. We really enjoyed the tomato aspic with the meal it was a good side dish.
Hope to be making more congealed salads soon using regular Jello since that's what works best for my knee.
Mrs. Phyllis, am looking forward to those videos!
I am making jello tonight that I got from Aldi (.39 a box) but dont know what I will put in it yet. I was going to ask if you have used Aldi jello and is it comparable to name brand Jello because I have to go to the store to get some ingredients so I can make the tomato aspic anyway. I guess I should try to do a comparison but since we have just started making jello I dont know if they are equal in quality right off hand. Any feedback is appreciated. P.S. each time we ate the jello it made us feel better (less aches) and I am not saying just because it tasted good but it definitely has physical benefit.
Looks so good !!
I don't believe I've heard "tomato aspic" since the 1960s! This was fun, TY! xoxo Joan
Nice recipe. Gelatin is a source of collegen. Necessary for joint repair and growth.
thank you Love To see Meat Aspic if you could make some:)
I had never heard of this before, but I'll bet it tastes wonderful. I wonder if this is a Southern dish.
I don't think the tomato aspic is only a Southern dish.
Phyllis Stokes It sure looks like it would be a refreshing dish for a summer meal. Thank you for sharing it with us.
It's definitely more Southern! My parents lived in upstate new york and had moved there from Virginia. No one up there had ever heard of it before, except one neighbor who was also from Virginia.. You can find it any Southern cookbook. We had one from St James Episcopal church in Richmond, Virginia...
Mine is the best!!
One box of lemon jello use V8 juice instead of water prepare jello add raw shredded 🥕 chopped celery and green onions add 2 cans of tiny shrimp a shot of worsheshire& Tabasco sauce with a pinch of garlic powder mix ,chill and serve with a dallop of mayo. Make sure celery is chopped fine.
Well, don't like tomato juice or celery, but I like Miss Phyllis!
Hello Phyllis, i love your channel and have made many of your wonderfully delicious recipies. However this one i may have to pass on, although i love the history behind it. I am a real food lover, but most of all i love the historical food. I dont know if you have ever watched Making It Modern on you tube. This gal makes recipes of the 50s from old magazines or cookbooks, then she re-makes them modern. Also there is a another channel where they cook historical food from the 18th century. They do it pretty accurately, clothing and all. I thought you might be interested. Again, thank you for your recipies, all so delicious.
Oops forgot to mention the 18th century cooking show is called Townsends
I have watch James Townsend and Son's 18th century cooking - good shows.