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Broiled Calf’s Tongue with Shirred Butter
From The Swedish, French, American cook book, 1918
Serves 1
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
56Calories
4 gProtein
1 gCarbs
4 gFat
Full nutrition (27 nutrients)
Calories56 kcal
Protein3.7 g
Carbohydrates0.9 g
Fiber0 g
Total Fat4 g
Saturated Fat1.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.2 g
Cholesterol22 mg
Sodium17 mg
Potassium79 mg
Calcium1.5 mg
Iron0.7 mg
Magnesium4 mg
Phosphorus33 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate1.8 mcg
Water16 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 218. The excerpt below is the record exactly as published.
Broiled Calf’s Tongue with Shirred Butter Langue de Veau grillee, Sauce au Beurre Cook tongue
Cook this with the app: pantry check, scaling, and the assistant.