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Calf’s Tongues and Tomato Sauce
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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
62Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein2.3 g
Carbohydrates14 g
Fiber3.5 g
Sugars8.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium39 mg
Potassium570 mg
Calcium45 mg
Iron1.3 mg
Magnesium28 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A152 mcg
Vitamin E1.9 mg
Vitamin K5.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate39 mcg
Choline16 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 128. The excerpt below is the record exactly as published.
Calf’s Tongues and Tomato Sauce. Put into a stewpan one onion, one carrot, a stick of celery, one turnip, a bunch of herbs, the tongues which have been previously stewed, and enough water or stock to cover ; season to taste, and simmer gently for about 3 or 3J hours; skin them, lay on a hot dish, strain the liquor and add a \ pint of thick tomato sauce
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