Calf's Tongue with Tomato Sauce
From 365 breakfast dishes, 1901
The tongue can be boiled the day before and reheated.
Presented as published in 1901. 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
130Calories
3 gProtein
30 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein3.4 g
Carbohydrates30 g
Fiber7.6 g
Sugars6.7 g
Total Fat2.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium55 mg
Potassium385 mg
Calcium138 mg
Iron2.5 mg
Magnesium58 mg
Phosphorus68 mg
Zinc0.7 mg
Copper0.1 mg
Manganese9.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.2 mcg
Vitamin E1.4 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate45 mcg
Choline15 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 32. The excerpt below is the record exactly as published.
tablespoonful of flour over them ; dilute with jT-^^^ a little cream. Season with salt, pepper and iv~ '\. 1 nutm^; stir and boil a few minutes; add V^y J the eggs; heal hot without boiling. 28. — Calf's Tongue with Tomato Sauce. Take two calves' tongues, soak them in warm water for an hour ; drain and parboil for ten minutes ; cool, pare and scrape the white skin off. Into a saucepan put i table- spoonful of flour ; stir into it gradually i cup of water. When it boils, add i wine-glass of vinegar, i bunch of parsley and an onion with three cloves stuck in it
Cook this with the app: pantry check, scaling, and the assistant.