Tomato Aspic Salad

The McCallum Vintage Recipe divas_TomatoAspic

Tomato Aspic Salad was the crazy little idea that McCall’s Great American Recipe Card Collection Published in the early 70’s…


  • 1 -1 quart  14-ounce can of  tomato juice
  • 12 whole black peppers
  • 8 whole cloves
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 3 envelopes unflavored gelatine


In a medium saucepan, combine 5 cups tomato juice, peppers, cloves, bay leaves, and salt. Bring to boiling, reduce heat, then simmer 5 minutes.

Sprinkle the gelatin over remaining tomato juice to soften. Add to hot mixture; stir until gelatine is dissolved. Remove from heat.

Strain the mixture and pour into 12 individual molds or 1 1/2 quart mold.

Refrigerate until firm 3 hours or longer.

To unmold

Run small spatula around edge of the mold. Invert on serving plate, place a hot, damp dishcloth on the bottom of the mold, and shake gently to release. Garnish as desired with sliced olives, green peppers, cucumber, or salad greens. Serve with mayonnaise.

Makes 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.


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One thought on “Tomato Aspic Salad

  1. ann February 10, 2016 at 6:29 pm Reply

    just stumbled on to this site. I am looking for a vintage McCall’s recipe card for SUNDAY SUPPER. a meatball stew that I made several times and was very easy and delicious. thanks for the memories I will be back.


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