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Bullocks' Tongues, Pickled and Baked
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost, 5s. to 6s.
Presented as published in 1892. 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
442Calories
2 gProtein
96 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein1.8 g
Carbohydrates96 g
Fiber5.1 g
Sugars82 g
Total Fat8.1 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium88041 mg
Potassium247 mg
Calcium188 mg
Iron4.8 mg
Magnesium51 mg
Phosphorus31 mg
Zinc0.8 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate20 mcg
Choline2 mg
Caffeine0 mg
Water3.6 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 273. The excerpt below is the record exactly as published.
Bullocks' Tongues, Pickled and Baked. — Prepare the following ingre- dients:— Two ounces of bay salt, one ounce of saltpetre, a few cloves, a blade of mace, and some allspice, all pounded together ; add them to six ounces of salt, and thi-ee ounces of course brown sugar
Cook this with the app: pantry check, scaling, and the assistant.