Braised Tongue

Name: Braised Tongue
Ingredients: 1 beef tongue; 1-3 cup carrots, diced; 1 sprig parsley; 1-3 cup onions; 1/2 cup celery, diced

From War cook book, 1918

Presented as published in 1918. 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

50Calories

1 gProtein

11 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories50 kcal

Protein1.3 g

Carbohydrates11 g

Fiber2.2 g

Sugars4.3 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium92 mg

Potassium388 mg

Calcium58 mg

Iron0.4 mg

Magnesium18 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C9.1 mg

Vitamin A365 mcg

Vitamin E0.3 mg

Vitamin K39 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate21 mcg

Choline7.3 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 9. The excerpt below is the record exactly as published.

BRAISED TONGUE. 1 beef tongue 1-3 cup carrots, diced 1 sprig parsley 1-3 cup onions yi cup celery, diced Pl

Cook this with the app: pantry check, scaling, and the assistant.