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Baked Tongue
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
Nutrition per serving
14Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories14 kcal
Protein0.9 g
Carbohydrates0.2 g
Fiber0 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol5.4 mg
Sodium4.3 mg
Potassium20 mg
Calcium0.4 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus8.3 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Water4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 187. The excerpt below is the record exactly as published.
BAKED TONGUE. Boil the tongue as directed in the preceding recipe, and ^ after the skin is removed dust it with .bread or cracker crumb
Cook this with the app: pantry check, scaling, and the assistant.