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Tongue in Jelly
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Pickled beet is especially nice.
Presented as published in 1880. 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
853Calories
1 gProtein
211 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories853 kcal
Protein1.5 g
Carbohydrates211 g
Fiber3.8 g
Sugars149 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium114 mg
Potassium300 mg
Calcium64 mg
Iron1.7 mg
Magnesium17 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.4 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate51 mcg
Choline32 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 76. The excerpt below is the record exactly as published.
Tongue in Jelly. Boil and skin either a fresh or salt tongue. When cold, ENTREES. 167 trim off the roots. Have one and a fourth quarts of aspic jelly in the liquid state. Cover the bottom of a two-quart mould about an inch deep with it, and let it harden. With a fancy vegetable cutter, cut out leaves from cooked beets, and garnish the bottom of the mould with them. Gently pour in three table-spoonfuls of jelly, to set the vegetables. When this is hard, add jelly enough to cover the vegetables, and let the whole get very hard. Then put in the tongue, and about half a cupful of jelly
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Cook this with the app: pantry check, scaling, and the assistant.