gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Beef Tongue
From Original White House Cookbook, 1887
Serves 6
For salt tongues, soak overnight.
Presented as published in 1887. 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
76Calories
5 gProtein
2 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein5 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat5.4 g
Saturated Fat2.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.3 g
Cholesterol29 mg
Sodium37353 mg
Potassium122 mg
Calcium25 mg
Iron1.3 mg
Magnesium6.8 mg
Phosphorus45 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate4.3 mcg
Choline0 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 76. The excerpt below is the record exactly as published.
BOILED BEEF TONGUE. Wash a fresh tongue and just cover it with water in the pot; put in a pint of salt and a small red pepper
Cook this with the app: pantry check, scaling, and the assistant.