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Lamb's Tongue, Barbecued
From The Cook County cook book, 1912
Serves 3
Serve warm.
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
163Calories
2 gProtein
6 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein2.2 g
Carbohydrates5.8 g
Fiber2.2 g
Sugars0.3 g
Total Fat15 g
Saturated Fat1.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol13 mg
Sodium3242 mg
Potassium140 mg
Calcium41 mg
Iron1.1 mg
Magnesium17 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A2.3 mcg
Vitamin E4.7 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate2.7 mcg
Choline1.3 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 238. The excerpt below is the record exactly as published.
LAMB'S TONGUE, BARBECUED.— Open a can of lambs' tongues and spread on a platter. Sprinkle with salt, pepper, and a little onion juice. Lay in a sauce made by stirring together 3 table- spoons of salad oil and 1 of vinegar
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