Directions:
- In a large bowl, combine 1/2 cup of the tomato juice with the gelatin and the vinegar, stir to combine and set aside.
- Place the remaining tomato juice, lemon juice, bay leaf, onion, celery, Worcestershire sauce, and salt (to taste) in a sauce pan. Bring the mixture to a boil, then let simmer for 20 minutes.
- Pour the tomato juice through a sieve into the bowl with the gelatin, discard the vegetables. Stir the tomato-gelatin mixture well so that the gelatin is completely dissolved. Transfer the mixture to a 9 inch pie plate or decorative molds and place in the refrigerator to set. If using olives or scallions, press them into the aspic after about 30-45 minutes (when the gelatin is half-way set), so that they are suspended in the aspic. Refrigerate the aspic at least 4 hours before serving.
- Serve the aspic chilled, on a bed of lettuce leaves, with mayonnaise on the side. Aspic keeps well in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.57 Kcal (342 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 354.22mg | 15% | |
| Potassium | 377.61mg | 8% | |
| Total Carbs | 11.2g | 4% | |
| Sugars | 7.88g | 32% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 10.01g | 20% | |
| Vitamin C | 48.4mg | 81% | |
| Iron | 0.2mg | 1% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 39.15 Kcal (164 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 170mg | 15% | |
| Potassium | 181.23mg | 8% | |
| Total Carbs | 5.38g | 4% | |
| Sugars | 3.78g | 32% | |
| Dietary Fiber | 1.03g | 9% | |
| Protein | 4.8g | 20% | |
| Vitamin C | 23.2mg | 81% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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