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Tomato Aspic and Artichoke

Serves 4

This charmingly retro dish, which Rawlings liked to serve at luncheon, has held up very well. It is easy to make and delicious.


  • Tomato Juice 2 cups
  • Knox Gelatine 1 envelope
  • Lemon Juice 1 Tbs
  • Salt a pinch
  • Worcestershire Sauce a few drops
  • Canned Artichoke Hearts 4 pieces, drained

Make It

  1. Dissolve the gelatine in 3 Tbs of the cold tomato juice.
  2. Heat 1 cup of tomato juice until almost boiling. Stir into the soaked gelatin until blended.
  3. Add the remaining cold tomato juice, the lemon juice, salt and Worcestershire sauce.
  4. Place an artichoke heart in the bottom of each of 4 individual molds and pour the tomato mixture over. Chill in the refrigerator until set.
  5. Serve with crisp lettuce, lemon and mayonnaise.

Recipe adapted from Cross Creek Cookery by Marjorie Kinnan Rawlings.  C. Scribner’s Sons 1942.