Boiled Calves’ Tongues

Name: Boiled Calves’ Tongues
Ingredients: four fresh tongues; five slices carrot; two stalks celery; one onion; six cloves; fifteen peppercorns; one-half tablespoon salt; one-half can tomatoes; two cups brown stock

From What to Have for Dinner, 1905

Presented as published in 1905. 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

306Calories

15 gProtein

63 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories306 kcal

Protein15 g

Carbohydrates63 g

Fiber21 g

Sugars19 g

Total Fat5.5 g

Saturated Fat1.5 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium4809 mg

Potassium2576 mg

Calcium398 mg

Iron6.5 mg

Magnesium172 mg

Phosphorus324 mg

Zinc2.5 mg

Copper0.6 mg

Manganese19 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A2534 mcg

Vitamin E5.1 mg

Vitamin K97 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8 mg

Folate84 mcg

Choline65 mg

Caffeine0 mg

Water855 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.

BOILED CALVES’ TONGUES. Cover four fresh tongues with boiling water. Add five slices carrot, two stalks celery, one onion stuck with six cloves, fifteen peppercorns and one-half tablespoon salt, and cook until tender. Take from water, remove skin and roots and cut in halves lengthwise. Cook one- half can tomatoes with two cups brown stock

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