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Beef Tongue (as cooked in Italy)
From With a saucepan over the sea, 1902
Serves 4
A traditional Italian dish.
Presented as published in 1902. 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
66Calories
3 gProtein
13 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein2.8 g
Carbohydrates13 g
Fiber3 g
Sugars5.4 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5.4 mg
Sodium450 mg
Potassium244 mg
Calcium26 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus60 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate31 mcg
Choline15 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 37. The excerpt below is the record exactly as published.
BEEF TONGUE (as cooked in Italy). Boil and slice in strips a tongue; put it in a dish with a sauce made of 3 minced onions, fried in butter with a teaspoonful of flour, 2 of lemon juice, and a cupful of chopped mushrooms. Boil this 10 minutes, and pour over, adding bread- crumbs on top and bits of butter. Bake 20 minutes
Cook this with the app: pantry check, scaling, and the assistant.