Corned Tongue with Spinach
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
78Calories
10 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein9.7 g
Carbohydrates12 g
Fiber7.5 g
Sugars1.4 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium269 mg
Potassium1897 mg
Calcium337 mg
Iron9.2 mg
Magnesium269 mg
Phosphorus167 mg
Zinc1.8 mg
Copper0.4 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A1595 mcg
Vitamin E6.9 mg
Vitamin K1642 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.5 mg
Folate660 mcg
Choline66 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 20. The excerpt below is the record exactly as published.
corned tongue four hours, after soaking it over night, serve it hot with spinach
Cook this with the app: pantry check, scaling, and the assistant.