vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Liscabechi
From The Landmarks club cook book, 1903
Serves 4
Fresh tongue may be used, but dried is preferred.
Presented as published in 1903. 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
35Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein0.8 g
Carbohydrates7 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.1 g
Saturated Fat4.2 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium3.6 mg
Potassium110 mg
Calcium19 mg
Iron0.2 mg
Magnesium7.8 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline4.6 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 38. The excerpt below is the record exactly as published.
LSCABECHI. Soak a dried smoked tongue over night; boil until tender, and skin ; when cold, slice not too thin. Slice and soak in boil- ing water two large onions for several hours. Take a flat- bottomed dish, put a layer of tongue, then a layer of the onion, then a layer of black olives, then sprinkle over a little thyme, then another layer of tongue, onion, olives, until all the meats. 57 tongue is used. Then take half a cup of vinegar and half a cup of olive oil
Cook this with the app: pantry check, scaling, and the assistant.