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Lenguas (Cold Tongue)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
12Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.8 g
Carbohydrates0.8 g
Fiber0.2 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol3.6 mg
Sodium12 mg
Potassium55 mg
Calcium10 mg
Iron0.5 mg
Magnesium3.7 mg
Phosphorus9.6 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K68 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.9 mcg
Choline0.5 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 26. The excerpt below is the record exactly as published.
Lenguas. (Cold Tongue.) Trim off the coarse part of the root. Rub the tongue with salt, sugar, and pounded allspice, and let it lie in this for a week, rubbing every day. Rub dry and put in a pot of water and bring to the boil, skimming carefully, and boil for an hour. Then put in the pot a bunch of fine herbs, two bay leaves, and a sliced head of celery
Cook this with the app: pantry check, scaling, and the assistant.