gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Hungarian Tongue

Name: Hungarian Tongue
Yield: 1 servings
Ingredients: Place a freshly killed bullock’s tongue; 1 small carrot; 2 onions; 2 cloves of garlic; a bay leaf; 1 dozen peppercorns; 2 blades of mace; 3 cloves; 2 teaspoonfuls of salt; sufficient water to cover it

From The household gas cookery book, 1900

Serves 1

Garnish with cut lemon and parsley.

Presented as published in 1900. 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

507Calories

13 gProtein

76 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories507 kcal

Protein13 g

Carbohydrates76 g

Fiber24 g

Sugars16 g

Total Fat23 g

Saturated Fat7.3 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol22 mg

Sodium4820 mg

Potassium1161 mg

Calcium339 mg

Iron11 mg

Magnesium170 mg

Phosphorus220 mg

Zinc3 mg

Copper1.5 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A525 mcg

Vitamin E1.8 mg

Vitamin K38 mcg

Vitamin B60.7 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3 mg

Folate114 mcg

Choline30 mg

Caffeine0 mg

Water349 g

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 128. The excerpt below is the record exactly as published.

Hungarian Tongue. Place a freshly killed bullock’s tongue into a stewpan with 1 small carrot, 2 onions, 2 cloves of garlic, a bay leaf, 1 dozen pepper¬ corns, 2 blades of mace, 3 cloves, 2 teaspoonfuls of GAS COOKERY BOOK. 235 salt, and sufficient water to cover it

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