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Dec 19, 2007 12:16 AM

19th century gingersnap sauce for tongue

4 ginger snaps,
1 cup hot water,fish or soup stock, (I use the water the tongue was boiled in)
1/2 cup brown sugar,
1/4 cup vinegar,
1 lemon, sliced,
1/2 teaspoon onion juice.
1/4 cup raisins.
Mix all together and cook until smooth. It must taste strong of vinegar and sugar and more of either may be added to suit taste.

I still use this recipe from the 1800s, which was published in the Settlement Cookbook around the turn of the last century. Moderators, I hope the copyright has expired.

Have there been any posts about this great website:
it puts the contents of antique cookbooks online, both as searchable text and as graphic reproductions. Lots of fun, and as I mentioned above, I sometimes cook from them.

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  1. A German friend has this specialty: boiled tongue served with a white sauce loaded with horseradish. It's very good.

      1. My mother (1910-1979) used to make this dish. I loved it as a kid. I found a fresh tongue at the meat counter and hoped I could find a recipe. Thank you so much.

        It doesn't seem that this recipe would make enough sauce for a whole tongue. I guess I'll double or triple it, unless you have another suggestion.

        She used to add almonds to the sauce, too.