Jellied Tongue
From Purity flour cookbook, 1917
If too much trouble to mould in jelly, tongue may be curled in a small bowl.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 60. The excerpt below is the record exactly as published.
JELLIED TONGUE Boil, trim and skin either a fresh or salt tongue. Press while warm into a mould, cool under a weight. Have li quarts of aspic jelly in the liquid state. Cover the bottom of a large mould about an inch deep with it and let it harden. AVith a fancy vegetable cutter cut out leaves from cooked beets
Cook this with the app: pantry check, scaling, and the assistant.