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Boiled Fresh Tongue with Peas
From The Swedish, French, American cook book, 1918
Serves 6
This dish can be served as an entree or as a joint with potatoes and mushroom sauce for dinner.
Presented as published in 1918. 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
73Calories
2 gProtein
15 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein2.4 g
Carbohydrates15 g
Fiber2.8 g
Sugars6.8 g
Total Fat0.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.6 mg
Sodium16 mg
Potassium264 mg
Calcium38 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline10 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 260. The excerpt below is the record exactly as published.
Boiled Fresh Tongue with Peas Langue fraiche, bouillie, aux Petits Pois Wash a fresh tongue well and leave in water for about two hours; put in a pot with water sufficient to cover it, some bay leaves, whole peppers, salt, about six small onions and one large carrot cut in pieces. Let the tongue simmer for about three hours
Cook this with the app: pantry check, scaling, and the assistant.