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Boiled Tongue
From Lowney's cook book, 1907
Serves 4
Serve garnished with buttered toast and chopped pimolas.
Presented as published in 1907. 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
40Calories
2 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein1.6 g
Carbohydrates6.2 g
Fiber2.4 g
Sugars1.6 g
Total Fat1.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5.4 mg
Sodium26 mg
Potassium149 mg
Calcium42 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus24 mg
Zinc0.4 mg
Copper0 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A67 mcg
Vitamin E0.5 mg
Vitamin K8.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline3.1 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 54. The excerpt below is the record exactly as published.
Boiled Tongue Wash and clean the tongue, cover with boiling water; add one fourth cup each of carrot, turnip, and onion, a bouquet of sweet herbs, four cloves, and two pejDpercorn
Cook this with the app: pantry check, scaling, and the assistant.