Tongue in Aspic

Name: Tongue in Aspic
Ingredients: Tongue; 6 slices of carrot; 2 stalks celery; 1 onion stuck with 6 cloves; % T. peppercorns; % Tb. of salt; 1/4 C. pimentoes; 1 C. celery; 4 hard-boiled eggs

From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915

Aspics, and all gelatine dishes, should be well protected from the air until served.

Presented as published in 1915. 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

571Calories

32 gProtein

62 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories571 kcal

Protein32 g

Carbohydrates62 g

Fiber14 g

Sugars27 g

Total Fat23 g

Saturated Fat6.8 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol746 mg

Sodium4207 mg

Potassium2283 mg

Calcium368 mg

Iron4.9 mg

Magnesium109 mg

Phosphorus571 mg

Zinc3.5 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D4.4 mcg

Vitamin C73 mg

Vitamin A3369 mcg

Vitamin E4.8 mg

Vitamin K58 mcg

Vitamin B61.1 mg

Vitamin B122.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)4.2 mg

Folate188 mcg

Choline632 mg

Caffeine0 mg

Water839 g

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 15. The excerpt below is the record exactly as published.

Tongue in Aspic. Simmer tongue from 5 to 6 hours in water to cover, with 6 slices of carrot, 2 stalks celery, 1 onion stuck with 6 cloves, % T. peppercorns and % Tb. of salt. Take from kettle, plunge into cold water and remive skin and roots. Reduce broth to 3 cups, strain, and add the tongue, which has been ground through a meet grinder. =» Add 14 C. pimentoes, 1 C. celery, 4 hard-boiled eggs

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