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Boiled Salt Tongue

Name: Boiled Salt Tongue
Yield: 8 servings
Ingredients: Soak the tongue over night; put it on to boil in six quarts of cold water

From Temperance cook book, 1887

Serves 8

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

7Calories

0 gProtein

0 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories7 kcal

Protein0.5 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat0.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0 g

Cholesterol2.7 mg

Sodium31 mg

Potassium9.8 mg

Calcium21 mg

Iron0.1 mg

Magnesium7.6 mg

Phosphorus4.2 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.2 mcg

Choline0 mg

Caffeine0 mg

Water711 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 20. The excerpt below is the record exactly as published.

BOILED SALT TONGUE. Soak the tongue over night; in the morning put it on to boil in six quarts of cold water

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