nut-freeegg-freesoy-freefish-freeshellfish-free
Lamb Brains and Tongue
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one person.
Presented as published in 1892. 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
664Calories
18 gProtein
12 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein18 g
Carbohydrates12 g
Fiber0.8 g
Sugars0.2 g
Total Fat72 g
Saturated Fat30 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.1 g
Omega-30.3 g
Cholesterol242 mg
Sodium117 mg
Potassium472 mg
Calcium116 mg
Iron3.2 mg
Magnesium37 mg
Phosphorus234 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C33 mg
Vitamin A110 mcg
Vitamin E0.8 mg
Vitamin K413 mcg
Vitamin B60.2 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate51 mcg
Choline3.2 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 791. The excerpt below is the record exactly as published.
Lamb Brains and Tongue.— Take the tongue from the head after it has been boiled, and put it into a saucepan with as much cold water as will cover it. "Wash the brains in lukewarm water, pick the fibres from them, and tie them in a piece of muslin, with a dessert-spoonful of finely-minced parsley, and boil all together for a quarter of an hour. Take out the brains, chop them small, season them with a little pepper and salt, and put them into a saucepan with a quarter of a pint of cream, and half an ounce of fresh butter rolled in floir
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.