Calf's Tongue with Tomato Sauce

Name: Calf's Tongue with Tomato Sauce
Ingredients: calf's tongue; 2 carrots; 2 onions; 3 cloves; simmer it in a stew-pan for 4 hours; tomato sauce

From Dainty dinners and dishes for Jewish families, 1907

Sheep's tongues can be cooked in the same way.

Presented as published in 1907. 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

251Calories

7 gProtein

57 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories251 kcal

Protein6.9 g

Carbohydrates57 g

Fiber16 g

Sugars23 g

Total Fat3 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium637 mg

Potassium1402 mg

Calcium224 mg

Iron4.1 mg

Magnesium106 mg

Phosphorus180 mg

Zinc1.4 mg

Copper0.3 mg

Manganese9.7 mg

Vitamin D0 mcg

Vitamin C40 mg

Vitamin A1003 mcg

Vitamin E2.2 mg

Vitamin K38 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate84 mcg

Choline34 mg

Caffeine0 mg

Water483 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 18. The excerpt below is the record exactly as published.

CALF’S TONGUE WITH TOMATO SAUCE. Langue de Veau aux Tomates. Trim and scald the tongue and leave it till cold ; lard it with strips of smoked beef and then simmer it in a stew-pan for 4 hours in stock seasoned with herbs, 2 carrots, 2 onions, and 3 cloves

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