Jellied Tongue
From The way to the heart, 1905
Presented as published in 1905. 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
Nutrition per serving
2723Calories
20 gProtein
617 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories2723 kcal
Protein20 g
Carbohydrates617 g
Fiber22 g
Sugars415 g
Total Fat7.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium2191 mg
Potassium1033 mg
Calcium740 mg
Iron67 mg
Magnesium114 mg
Phosphorus218 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A4 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate300 mcg
Choline45 mg
Caffeine0 mg
Water1532 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 41. The excerpt below is the record exactly as published.
Jellied Tongue. Boil 2 tongues until tender, and pull off the skin. Cut in thin slices and arrange in a mould, having thin slices of lemon in the bottom. Make a jelly of i box of gelatine dissolved in 1 cup of cold water. Add i quart of boiling water, less the cup, then the juice of 4 lemons, 2 cups of sugar, ana i cup of sherry
Cook this with the app: pantry check, scaling, and the assistant.