Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Currant | not in our table | 0 |
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
- two ounces butter
- a dash of vinegar
- 1 tumbler currant jelly
- 1 large glass port wine
- vinegar
Directions
MISS SCHENCK, WASHINGTON (1880).
_Contributed by Miss Elizabeth Sinclair Lyon, Bryn Mawr, Pa._
Select a fine fresh tongue, boil and skin it, and serve hot with the following sauce: Sauce--Two ounces butter, 1 tumbler currant jelly, ¼ lb. citron, ¼ lb. raisins, ¼ lb. blanched almonds, ¼ lb. dried currants, and 1 large glass port wine. As you remove this from the fire add a dash of vinegar. Place the tongue on a deep meat dish, and pour the sauce over it.