Mamie's Tomato Aspic

Mamie's Tomato Aspic

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Amy Alusa


This Aspic was served with "Mamie's Best Ever Meatloaf" at the "Homespun Restaurant" in Southern Utah. The cafe was popular for its home cooking, and it was a favorite of many film stars who were frequently there shooting on location. It is delicious as are other recipes of Mamie Robinson. She left a legacy of wonderful recipes some of which are featured in "The Chicken Soup for the Soul Cookbook" by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth. This recipe is delicious!


★★★★★ 1 vote

8 servings
10 Min


  • 2 pkg
    or 2 tbsp. unflavored gelatin
  • 1 qt
    or 4 cups of tomato juice, divided
  • ·
    zest of one lemon, finely grated
  • ·
    juice of 1/2 lemon
  • 1/2 tsp
    worcestershire sauce
  • ·
    salt and pepper to taste
  • ·
    dash of onion salt to taste

How to Make Mamie's Tomato Aspic


  1. In earlier years, aspic was made from home-grown and home-preserved tomato juice-rich in flavor, but inexpensive. An advantage to aspic was that it could be made ahead--way ahead. It is colorful, nutritious, satisfying and slimming.
  2. Soften gelatin in 1/2 cup cold tomato juice for 5 minutes. In a small saucepan, heat 3 1/2 cups tomato juice; stir in gelatin mixture until dissolved. Cool. Add the zest and the lemon juice, Worcestershire sauce, salt and pepper and onion salt to taste. Pour into a ring mold that holds 6-8 cups; chill until set.
  3. When ready to serve, unmold on a round platter and fill the center of the ring with a mixed salad of your choice. (We like bay shrimp mixed with Thousand Island dressing, or maybe your favorite coleslaw with fresh peas?!

Printable Recipe Card

About Mamie's Tomato Aspic

Course/Dish: Other Side Dishes
Other Tags: Quick & Easy Healthy

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