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Boiled Tongue
From The household cook book, 1902
Serves 6
If fresh, soak overnight in salted water and proceed similarly.
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
9Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories9.3 kcal
Protein0.6 g
Carbohydrates0.2 g
Fiber0 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol3.6 mg
Sodium2.9 mg
Potassium13 mg
Calcium0.3 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus5.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Water2.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 99. The excerpt below is the record exactly as published.
BOILED TONGUE — If the tongue is salted, soak over night in plenty of cold water; the next morning put it over the fire with enough cold water to cover it, and boil slowly 3 or 4 hours, according to the size; skin the tongue while hot and set away to cool. When cold, cut in very thin slices, excepting the extreme tip, which can be I BEEF 133 used for making side dishes. If the tongue is fresh, then soak it over night in cold water in which is a handful of salt
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