Boiled Fresh Tongue

Name: Boiled Fresh Tongue
Ingredients: four quarts of boiling water; a large handful of salt

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

2801Calories

60 gProtein

606 gCarbs

19 gFat

Full nutrition (28 nutrients)

Calories2801 kcal

Protein60 g

Carbohydrates606 g

Fiber42 g

Sugars3.8 g

Total Fat19 g

Saturated Fat2.9 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat7.2 g

Sodium8593 mg

Potassium1022 mg

Calcium2423 mg

Iron254 mg

Magnesium227 mg

Phosphorus530 mg

Zinc3.4 mg

Copper0 mg

Manganese1.9 mg

Vitamin C0 mg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Thiamin (B1)5.4 mg

Riboflavin (B2)5.1 mg

Niacin (B3)63 mg

Folate1022 mcg

Choline98 mg

Water3074 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 17. The excerpt below is the record exactly as published.

BOILED FRESH TONGUE. WASH and put into four quarts of boiling water, with a large handful of salt

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