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Boiled Beef's Tongue

Name: Boiled Beef's Tongue
Yield: 1 servings
Ingredients: 1 fresh tongue; 12 whole cloves; 1 chopped carrot; 2 bay leaves; 1 chopped onion; 1 cup raisins; Salt

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

874Calories

16 gProtein

211 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories874 kcal

Protein16 g

Carbohydrates211 g

Fiber33 g

Sugars134 g

Total Fat13 g

Saturated Fat4.4 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat2.6 g

Omega-30.4 g

Cholesterol22 mg

Sodium280 mg

Potassium2515 mg

Calcium561 mg

Iron12 mg

Magnesium251 mg

Phosphorus347 mg

Zinc3.2 mg

Copper0.9 mg

Manganese37 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A509 mcg

Vitamin E5.9 mg

Vitamin K100 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.2 mg

Folate68 mcg

Choline58 mg

Caffeine0 mg

Water238 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 32. The excerpt below is the record exactly as published.

BOILED BEEF'S TONGUE 1 fresh tongue 12 whole cloves 1 chopped carrot 2 bay lea:ves 1 chopped onioa 1 cup raisins Salt

Cook this with the app: pantry check, scaling, and the assistant.