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Fresh Tongue

Name: Fresh Tongue
Yield: 3 servings
Ingredients: a fresh tongue; a glass of currant jelly; 1/4 lb. of currants; 1/4 lb. of raisins; 1/4 lb. of citron; 1/4 lb. of Jordan almonds; a glass of port wine; a dash of vinegar; a liberal quantity of butter

From The Portland Woman's Exchange Cook Book, 1913

Serves 3

Same sauce is good for mutton.

Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 25. The excerpt below is the record exactly as published.

Fresh Tongue. Boil and skin a fresh tongue. Take a glass of currant jelly and melt with a liberal quantity of butter; to this add 14 lb. each of currants, raisins, citron and Jordan almonds (blanched). Stew to boiling point. Add a glass of port wine and a dash of vinegar

Cook this with the app: pantry check, scaling, and the assistant.