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Jellied Tongue and Veal
From Superior cook book, 1905
Serves 6
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
40Calories
2 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein2 g
Carbohydrates6 g
Fiber2.1 g
Sugars1.2 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7 mg
Sodium29 mg
Potassium132 mg
Calcium42 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus28 mg
Zinc0.4 mg
Copper0 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.4 mcg
Vitamin E0.5 mg
Vitamin K7.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate6.8 mcg
Choline3.4 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 15. The excerpt below is the record exactly as published.
Jellied Tongue and Veal. Soak a ]»icl;led o\ lonuue in water I'oi- ]•> hours ami hoil il until tender. Then I'emove the skin ami cui oil' all the root and liorny tip. i'>one a hi'east of veal and spi'ead it \eiy Hal, and rnh with salt and pe|t|iei'. Lav ihe tongue in the center of (he veal ajid I'oll up the edues. W'cap this secuj-ely in a thin, muslin aiul place it in an earthen jar witli a sea^onin,^- of (i cloves, 1 onion, a stalk of celery, a few sprig? of j)arsley. more salt and pepp
Cook this with the app: pantry check, scaling, and the assistant.