Recipes and Cooking Party Recipes Appetizers Pro Chef Recreates Retro Tomato Aspic Recipe From Vintage BHG Cook Book 5.0 (2) 2 Reviews One of the most popular food trends of the 1950s, aspics are savory gelatin dishes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process and Katlyn Moncada Katlyn Moncada Instagram Katlyn Moncada is the associate food editor at BHG.com, sharing food news and tutorials on becoming better home cooks. She is a writer and editor with nearly a decade of experience in digital media, photography, and video production. Learn about BHG's Editorial Process Published on November 8, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 5 mins Total Time: 4 hrs Servings: 8 to 10 Jump to Nutrition Facts In this episode of Then & Now, chef Alexis deBoschnek takes on the infamous aspic. This tomato aspic in a classic Better Homes & Gardens cook book reminds deBoschnek of a bloody mary cocktail. "I love a bloody mary, so I think this could actually be really delicious," she says. Aspics can host numerous ingredients, but most contain veggies and meat. While creating the tomato aspic, the chef says the smell is reminiscent of the classic tomato cocktail. Once the mixture is ready, she prepares it in a circular ring mold. "I think this shape is so fun," she says. "It feels so fun and retro to me." The original directions did not specify how long to chill the retro aspic, but the chef found hers to be ready after a few hours in the fridge. Highlighting 100 Years of Food Trends with BHG Ingredients 4 cups tomato juice 1/3 cup onion, chopped 1/4 cup celery leaves, chopped 2 tbsp brown sugar 1 tsp salt 2 leaf bay leaves 4 clove whole cloves 2 envelopes unflavored gelatin 3 tbsp lemon juice 1 cup celery, finely chopped Directions Shirley Cheng Mix 2 cups of tomato juice with next 6 ingredients. Simmer uncovered 5 minutes. Strain. Meanwhile, soften gelatin in 1 cup of remaining cold tomato juice; dissolve in hot mixture. Add remaining tomato juice and lemon juice. Chill until partially set, about 30 minutes. Add celery. Pour into 5-cup ring mold. Chill until firm, approximately 3 hours or overnight. Makes 8 to 10 servings. Rate it Print Nutrition Facts (per serving) 34 Calories 0g Fat 7g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 to 10 Calories 33.6 % Daily Value * Total Fat 0.3g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 492.1mg 21% Total Carbohydrate 7.1g 3% Dietary Fiber 0.8g 3% Total Sugars 5.2g Protein 1.6g Vitamin D 0mcg 0% Vitamin C 69.6mg 348% Calcium 20mg 2% Iron 0.5mg 3% Potassium 265mg 6% Fatty acids, total trans 0g Vitamin D 0IU Alanine 0.1g Arginine 0.1g Ash 1.8g Aspartic acid 0.1g Caffeine 0mg Carotene, alpha 0mcg Choline, total 8.5mg Copper, Cu 0.1mg Cystine 0g Energy 141.6kJ Fluoride, F 7.2mcg Folate, total 25.8mcg Glutamic acid 0.1g Glycine 0.1g Histidine 0g Isoleucine 0g Leucine 0g Lysine 0g Methionine 0g Magnesium, Mg 13.8mg Manganese, Mn 0.1mg Niacin 0.7mg Phosphorus, P 25mg Pantothenic acid 0mg Phenylalanine 0g Phytosterols 2.3mg Proline 0.1g Retinol 0mcg Selenium, Se 0.9mcg Serine 0g Starch 0g Theobromine 0mg Threonine 0g Vitamin E (alpha-tocopherol) 0.4mg Tryptophan 0g Tyrosine 0g Valine 0g Vitamin A, IU 498.3IU Vitamin A, RAE 25.4mcg Vitamin B-12 0mcg Vitamin B-6 0.1mg Vitamin K (phylloquinone) 6.1mcg Water 114.5g Zinc, Zn 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.