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Hashed Tongue
From Soyer's standard cookery, 1912
Serves 3
Use canned tongue if necessary.
Presented as published in 1912. 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
31Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.5 g
Carbohydrates3.4 g
Fiber0.2 g
Sugars1.1 g
Total Fat1.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium58 mg
Potassium85 mg
Calcium3.9 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus16 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.6 mcg
Choline2 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 125. The excerpt below is the record exactly as published.
Hashed Tongue. Slice the remains of a boiled ox tongue — a canned one will answer the purpose — and steep for an hour in a mixture of lemon juice and oil. Now drain and place in a buttered fry- ing-pan with a few sliced button mushrooms, a little minced onion and parsley, and a sprinkling of pepper and salt. Add a tablespoonful of sherry and a teaspoonful of lemon juice and cook slowly for a quarter of an hour, taking care that the meat does not burn. Just before serving add a little hot stock and a spoonful of tomato sauce
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