Tomato Aspic
Recipe No. 438 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 438 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Tomato juice — 4 No. 10 cans
- Salt — 2 ounces (4 mess kit spoons)
- Sugar, granulated — 12 ounces (½ mess kit cup)
- Pepper, cayenne — as needed
- Onions, chopped — 5 ounces (½ mess kit cup)
- Parsley, chopped — ¼ bunch
- Water, cold — 1⅓ quarts (1⅓ No. 56 dippers)
- Gelatin, plain — 6 ounces
- Lettuce — 6 heads
Directions
- Combine tomato juice, salt, sugar, pepper, onions, and parsley; mix well.
- Heat to boiling point; reduce heat and simmer 20 minutes. Strain through a very fine strainer.
- Pour cold water over gelatin; allow to stand 5 minutes.
- Pour hot tomato juice over gelatin; stir until dissolved.
- Pour into shallow pans. Chill until firm.
- Cut into squares. Serve on lettuce.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Tomato juice — 1 qt Salt — about 1 tsp Sugar, granulated — 1 oz Pepper, cayenne — to taste Onions, chopped — ⅓ oz Parsley, chopped — scale to taste (¼ bunch) Water, cold — 6¾ tbsp Gelatin, plain — ½ oz Lettuce — ½ heads
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 438, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.