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Boiled Sheep's Tongues
From The household cook book, 1902
Serves 1
Sauce Tartare is excellent to serve with them. Time to boil 2 or 3 hours, slowly.
Presented as published in 1902. 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
351Calories
23 gProtein
10 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories351 kcal
Protein23 g
Carbohydrates10 g
Fiber1.4 g
Sugars1.3 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Cholesterol131 mg
Sodium105 mg
Potassium542 mg
Calcium22 mg
Iron4.7 mg
Magnesium28 mg
Phosphorus208 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B125.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate16 mcg
Choline2.6 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 107. The excerpt below is the record exactly as published.
BOILED SHEEP'S TONGUES. -Boil ^ doz. tongues until ten- der, in water which is salt
Cook this with the app: pantry check, scaling, and the assistant.