Turkish Tongue
From The Fredericksburg home kitchen cook book, 1921
Serve tongue in the center of a dish with vegetables and fruit around it.
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 11. The excerpt below is the record exactly as published.
Turkish Tongue. 1 fresh beef tongue; % lb raisins; y2 ^ dates; 1 carrot; 1 sweet pepper; 1 teaspoon salt; 1 onion; 4 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.