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Boiled Tongue with Tomato Sauce

Name: Boiled Tongue with Tomato Sauce
Yield: 6 servings
Ingredients: Half boil a tongue; one can of tomatoes; a little broth; one small onion; one small carrot; salt; pepper

From The new home cook book, 1896

Serves 6

Presented as published in 1896. 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

27Calories

1 gProtein

4 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories27 kcal

Protein1.2 g

Carbohydrates4.2 g

Fiber0.9 g

Sugars2.1 g

Total Fat0.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Cholesterol3.6 mg

Sodium12 mg

Potassium129 mg

Calcium11 mg

Iron0.3 mg

Magnesium6.6 mg

Phosphorus21 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C5.3 mg

Vitamin A92 mcg

Vitamin E0.2 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate9.9 mcg

Choline3.7 mg

Caffeine0 mg

Water53 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 45. The excerpt below is the record exactly as published.

BOILED TONGUE WITH TOMATO SAUCE. Mrs. J. A. Ellis. Half boil a tongue, then stew it with a sauce made of a little broth, flour, parsley, one small onion, one small carrot, salt and pepper, and one can of tomatoes

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