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Fresh Tongue
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
28Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein1.9 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat2 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium7008 mg
Potassium41 mg
Calcium5.1 mg
Iron0.4 mg
Magnesium2.2 mg
Phosphorus17 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Choline0 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 56. The excerpt below is the record exactly as published.
Fresh Tongue. Put into boiling water to cover, with two table -spoonfuls of salt. Cook from five to six hours. Skin the same as salt tongue.
Cook this with the app: pantry check, scaling, and the assistant.