Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoonful of burnt sugar
- 3 tablespoons of vinegar
- one large boiled tongue
- 1 teacup of brown gravy
Directions
MARY B. GARROW, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._
One large boiled tongue, cold. Two oz. of gelatine in ½ pt. of water, 1 teacup of brown gravy, 1 pt. of liquor in which tongue was boiled, 1 tablespoonful of burnt sugar, 3 tablespoons of vinegar, 1 pt. boiling water. Put together gravy, liquor, sugar and vinegar. Add the dissolved gelatine and mix well, then the boiling water, and strain. Cut the tongue in slices, as for the table. Let the jelly cook and begin to thicken. Wet a mould, put a little jelly in the bottom, then a layer of the tongue, more jelly, and so on until the mould is full. Cover and set on ice. Garnish with flowers.