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Boiled Beef Tongue
From How we cook in Tennessee .., 1906
Serves 8
None
Presented as published in 1906. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13999 mg
Potassium9.5 mg
Calcium8.9 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 22. The excerpt below is the record exactly as published.
Boiled Beef Tongue. — Wash a fresh tongue, and just cover it with water in a pot ; a cupful of salt will do for three tongues if you have that number to boil; add a small red pepper and cloves
Cook this with the app: pantry check, scaling, and the assistant.