Boiled Smoked Tongue
From The Swedish, French, American cook book, 1918
Serves 6
Can also be served as an entree with creamed mushroom sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 260. The excerpt below is the record exactly as published.
Boiled Smoked Tongue ( Langue iumee et bouillie) Soak the smoked tongue overnight in water; put in a pot with some water, bay leaves, and onions; cook for about three hours
Cook this with the app: pantry check, scaling, and the assistant.