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Boiled Tongue
From The Cook County cook book, 1912
Serves 4
Serve cold.
Presented as published in 1912. 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
14Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.9 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol5.4 mg
Sodium4.8 mg
Potassium20 mg
Calcium0.8 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus8.3 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline0 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 238. The excerpt below is the record exactly as published.
BOILED TONGUE.— If salted, wash and let stand in cold water for 2 or 3 hrs.
Cook this with the app: pantry check, scaling, and the assistant.