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English Pickle for Tongue

Name: English Pickle for Tongue
Yield: 3 servings
Ingredients: For two tongues; two ounces of saltpetre; half pound of brown sugar; one pint of barrel salt; one teacup of molasses; water enough to cover them

From The household (of the Detroit free press), 1886

Serves 3

Brine can be reused as long as it stays sweet.

Presented as published in 1886. 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

645Calories

3 gProtein

157 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories645 kcal

Protein2.6 g

Carbohydrates157 g

Fiber0 g

Sugars156 g

Total Fat2.8 g

Saturated Fat1.2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.2 g

Cholesterol15 mg

Sodium74734 mg

Potassium1780 mg

Calcium336 mg

Iron6.9 mg

Magnesium279 mg

Phosphorus59 mg

Zinc1 mg

Copper0.7 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate1.9 mcg

Choline16 mg

Caffeine0 mg

Water36 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 446. The excerpt below is the record exactly as published.

ENGLISH PICKLE FOR TONGUE. For two tongues, make a brine of two ounces of saltpetre, half pound of brown sugar, one pint of barrel salt, one teacup of molasses, water enough to cover them

Cook this with the app: pantry check, scaling, and the assistant.