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Boiled Beef Tongue
From The national course in home economics, 1917
Serves 6
If salt tongues are used, soak overnight and omit the salt when boiling.
Presented as published in 1917. 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
28Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein1.9 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat2 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium18674 mg
Potassium43 mg
Calcium12 mg
Iron0.5 mg
Magnesium2.5 mg
Phosphorus17 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Choline0 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 90. The excerpt below is the record exactly as published.
BOILED BEEF TONGUE. Clean three fresh tongues and place in a kettle with just enough water to cover and one cup of salt
Cook this with the app: pantry check, scaling, and the assistant.