Langue de Boeuf a la Persillade

Name: Langue de Boeuf a la Persillade
Ingredients: Allow a tongue; a wineglassful of vinegar; a good tablespoonful of chopped parsley; pepper; salt

From The profession of cookery, from a French point of view, 1894

Presented as published in 1894. 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

43Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories43 kcal

Protein0 g

Carbohydrates0.1 g

Fiber0 g

Sugars0.1 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4.8 mg

Potassium4.8 mg

Calcium14 mg

Iron0.1 mg

Magnesium2.4 mg

Phosphorus9.6 mg

Zinc0 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water227 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 67. The excerpt below is the record exactly as published.

ang-ue de Boeuf a la Persillade. Allow a tongue to boil in salted water until tender ; then strip it of the skin and cut it open lengthways down the middle ; lay it flat upon a dish. Pour over it a sauce made of butter melted, a wineglassful of vinegar, a good tablespoonful of chopped parsley, pepper

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