gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef Tongue, Smoked, a la Marigold
From Harper's cook book encyclopædia, 1902
Serves 3
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
23Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein0.6 g
Carbohydrates7.6 g
Fiber3.6 g
Sugars2.2 g
Total Fat0.2 g
Saturated Fat0.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2.3 mg
Potassium88 mg
Calcium47 mg
Iron0.3 mg
Magnesium7 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline4.5 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 21. The excerpt below is the record exactly as published.
eef Tongue, Smoked, a la Mari- gold.— Cut into medium slices a small smoked tongue, place a layer on a plate, and sprinkle over it dry mus- tard, a little cayenne pepper, two teaspoonfuls of oiive oil, and part of the juice of a lemon and its grated rind
Cook this with the app: pantry check, scaling, and the assistant.