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Codfish Tongues
From The household cook book, 1902
Serves 2
Time to boil about 1 hour.
Presented as published in 1902. 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
15Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.6 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium69 mg
Calcium13 mg
Iron0.3 mg
Magnesium4 mg
Phosphorus8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 47. The excerpt below is the record exactly as published.
CODFISH TONGUES.— Wash them thoroughly in cold water and then boil them in slightly salted water. When done, drain them, arrange them on a napkin on a hot dish, and garnish with slices of lemon and parsley
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