gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tongue in Aspic (Langue en Aspic) a la Pompadour
From The Swedish, French, American cook book, 1918
Serves 2
Serve with salad in the centre.
Presented as published in 1918. 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
673Calories
40 gProtein
28 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein40 g
Carbohydrates28 g
Fiber3.2 g
Sugars9.7 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol192 mg
Sodium5075 mg
Potassium728 mg
Calcium196 mg
Iron5.1 mg
Magnesium59 mg
Phosphorus291 mg
Zinc4 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D0.5 mcg
Vitamin C3.7 mg
Vitamin A224 mcg
Vitamin E0.9 mg
Vitamin K23 mcg
Vitamin B60.5 mg
Vitamin B124.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate20 mcg
Choline30 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 266. The excerpt below is the record exactly as published.
Tongue in Aspic ( Langue en Aspic ) a la Pompadour Glaze a ring mould with aspic and decorate with first a strip of cooked, smoked tongue half inch wide and then a strip of cooked white of egg or cream alternately, until mould is lined. Glaze again and fill. = •* Filling. One cup ground tongue that has gone through the machine three times, two tablespoons sherry, pepper and salt, five tablespoons dissolved Cox’s gelatine, Mix and add last one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.