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Boiled Tongue with Chestnut Dressing
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
603Calories
11 gProtein
100 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein11 g
Carbohydrates100 g
Fiber0 g
Sugars1.9 g
Total Fat8.1 g
Saturated Fat2.1 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.2 g
Cholesterol14 mg
Sodium228 mg
Potassium1339 mg
Calcium84 mg
Iron3.4 mg
Magnesium96 mg
Phosphorus211 mg
Zinc0.9 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate137 mcg
Choline11 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 39. The excerpt below is the record exactly as published.
BOILED TONGUE WITH chestnut DRESSING. Place a pickled tongue in a bowl of water to soak, then put in a saucepan with water to cover and boil two hours ; take it out, remove the skin ; cover the bottom of a saucepan with a carrot, small turnip, one and one-half onion and thyme or marjoram to taste; place the tongue on top and pour in enough broth and white wine to moisten to half its height ; cover with paper, place on a slow fire, cook until the tongue is tender, turn- ing occasionally to glaze both sides ; have ready a puree of chest- nuts
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