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Cold Calf’s Tongue served a la Macedoine
From The encyclopædia of practical cookery, 1890
Serves 1
Serve with tartar or ravigote sauce.
Presented as published in 1890. 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
406Calories
22 gProtein
23 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories406 kcal
Protein22 g
Carbohydrates23 g
Fiber0.3 g
Sugars12 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Cholesterol131 mg
Sodium112 mg
Potassium492 mg
Calcium14 mg
Iron4.5 mg
Magnesium25 mg
Phosphorus204 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B125.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate13 mcg
Choline2.6 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 101. The excerpt below is the record exactly as published.
Cold Calf’s Tongue served a la Macedoine. — Put six pickled tongues into a saucepan of boiling water and boil them until tender. Take them out, skin them, put between two dishes, and let them remain with a weight on the top until cold. Bound them at the root end, cut them flat art the sides, and divide lengthwise in halves. Glaze with a paste- brush, and mask with a thin layer of half-set aspic jelly
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