Tongue Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 47. The excerpt below is the record exactly as published.
TONGUE SALAD. Boil, skin and trim a tongue, cut into dice and add the whites of six hard boiled eggs cut into small pieces. Cut up fine the white stalks of three heads of celery
Cook this with the app: pantry check, scaling, and the assistant.