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Jellied Tongue
From Tried favourites cookery book, 1909
Serves 6
To turn it out, dip mould in hot water for an instant, invert upon a dish, and garnish with parsley.
Presented as published in 1909. 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
93Calories
10 gProtein
9 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein9.8 g
Carbohydrates9.2 g
Fiber0.2 g
Sugars4.2 g
Total Fat2.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.7 mg
Sodium34 mg
Potassium74 mg
Calcium19 mg
Iron0.7 mg
Magnesium6.2 mg
Phosphorus33 mg
Zinc1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate22 mcg
Choline7.7 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 41. The excerpt below is the record exactly as published.
Jellied Tongfue. 1 large boiled Tongue, It oz. Gelatine dissolved in i pint Water, 2 teacups rich browned Veal Gravy, 1 bunch savoury Herbs, 1 tablespoon Sugar, 1 tablespoon burnt Sugar for colouring, 1 tablespoon. Vinegar, 1 pint boiled Water, 1 hard-boiled 15gg
Cook this with the app: pantry check, scaling, and the assistant.