gluten-freenut-freeegg-freesoy-freeshellfish-free
Fried Cod’s Tongues
From The encyclopædia of practical cookery, 1890
Serves 1
Serve with hot tomato 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
1233Calories
67 gProtein
17 gCarbs
97 gFat
Full nutrition (28 nutrients)
Calories1233 kcal
Protein67 g
Carbohydrates17 g
Fiber0 g
Sugars0 g
Total Fat97 g
Saturated Fat47 g
Monounsaturated Fat33 g
Polyunsaturated Fat5.1 g
Cholesterol467 mg
Sodium311 mg
Potassium1418 mg
Calcium27 mg
Iron13 mg
Magnesium72 mg
Phosphorus599 mg
Zinc13 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin B61.4 mg
Vitamin B1217 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)19 mg
Folate32 mcg
Water290 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 436. The excerpt below is the record exactly as published.
ried Cod’s Tongues. — Well wash eighteen fresh tongues, drain on a napkin, dip in cold milk, and then roll them one by one in flour. Put 1 teacupful of clarified butter into a frying-pan, heat it, gently lay in the tongues, keeping them separate, and cook for three minutes ; then turn them on the other side, using a fork, and cook for three minutes longer. Take them up carefully with a skimmer, put on a cloth to drain, season with 1 pinch of salt and £ pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.