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Beef Tongue
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
448Calories
30 gProtein
7 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories448 kcal
Protein30 g
Carbohydrates7.4 g
Fiber0 g
Sugars0 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.8 g
Cholesterol174 mg
Sodium139 mg
Potassium630 mg
Calcium13 mg
Iron5.9 mg
Magnesium32 mg
Phosphorus266 mg
Zinc5.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B127.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 30. The excerpt below is the record exactly as published.
Beef Tongue — If it has been dried and smoked before it is dressed it should be soaked over night, but if only pickled, a few hours will be sufficient. Put it in a pot of cold water over a slow fire for an hour or two before it comes to a boil; then let it simmer gently for from three to four hours
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