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Calf’s Tongue with Tomato
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree for luncheon or supper.
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
28Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories28 kcal
Protein1.9 g
Carbohydrates0.5 g
Fiber0 g
Total Fat2 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium8.6 mg
Potassium39 mg
Calcium0.8 mg
Iron0.4 mg
Magnesium2 mg
Phosphorus17 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Water8.1 g
Estimated from matched ingredients across 2 servings.
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.
Calf’s Tongue with Tomato Langue de Veau aux Tomates Cook a calf’s tongue in water, with salt, pepper, bay leaves, and onions from one and a half to two hours. When done, leave in the juice until cold; then remove the skin and trim tongue on the under part so that it can stand. Then put it back in own liquid, to steam with some Rhine wine. Carve on a bias in three pieces (be careful not to let it fall apart). Put on a plate; glaze with a nice tomato glaze, made from butter, flour, and tomato juice; sprinkle with finely chopped parsley
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