| 2 tbsp. (2 env.) unflavored gelatin |
2 env |
n/a
|
|
| 1/4 c. cool water |
1/4 cup |
n/a
|
|
| 4 c. tomato juice |
4 cup |
$3.29 per 46 fluid ounces
|
$2.29 |
| 1 bay leaf |
1 bay leaf |
$3.59 per 2 ounces
|
$4.22 |
| 1 sm. onion, sliced thin |
1 onion |
$0.79 per pound
|
$0.12 |
| 1 stalk celery, minced |
1 stalk |
$1.99 per pound
|
$0.18 |
| 1/2 c. finely minced celery |
1/2 cup |
$1.99 per pound
|
$0.22 |
| 4 whole cloves |
4 cloves |
$5.29 per 2 ounces
|
$0.19 |
| 2 teaspoon salt |
2 tsp |
$2.91 per 16 ounces
|
$0.08 |
| 1 tbsp. lemon juice |
1 tbsp |
$2.19 per 15 fluid ounces
|
$0.07 |
| 1 tbsp. vinegar |
1 tbsp |
n/a
|
|
| 1 tbsp. Worcestershire sauce |
1 tbsp |
$5.29 per 10 fluid ounces
|
$0.26 |
| Dash of red pepper |
1 pinch |
$3.29 per pound
|
$0.01 |
| Total Recipe |
$7.64 |
Tomato Aspic With Egg Olive Dressing - Recipe Cost
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