gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tongue Jelly
From The new Annie Dennis cook book, 1905
Serves 1
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
392Calories
8 gProtein
71 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories392 kcal
Protein7.9 g
Carbohydrates71 g
Fiber1.3 g
Sugars49 g
Total Fat8.2 g
Saturated Fat3.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.5 g
Cholesterol44 mg
Sodium188 mg
Potassium251 mg
Calcium31 mg
Iron2 mg
Magnesium13 mg
Phosphorus88 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate16 mcg
Choline10 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 101. The excerpt below is the record exactly as published.
Tongue Jelly Make a plain lemon jelly leaving out the sugar, and replacing it with salt and pepper. While hot, pour enough in a mold to cover two inches. Cool, and when stiff enough not to run, add a layer of sliced boiled tongue and small onion pickles
Cook this with the app: pantry check, scaling, and the assistant.