Tongue in Jelly
From The new practical housekeeping, 1890
Serves 8
Use rings of boiled egg white for garnish.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 355. The excerpt below is the record exactly as published.
Tonaue in Jelly — Boil and skin either a fresh or salted tongue ; when cold trim off the roots. Have one and a fourth quarts aspio jelly in liquid state. Cover bottom of two-quart mold about an inch deep with it, and let harden. Cut out leaves from cooked beets with a fancy vegetable cutter, and garnish bottom of mold with them: gently pour in three tablespoons jelly
Cook this with the app: pantry check, scaling, and the assistant.