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Neat's Tongue, to Boil
From Consult me, 1902
Serves 4
A tongue out of the pickle need not be soaked but will require nearly the same time.
Presented as published in 1902. 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
14Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.9 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol5.4 mg
Sodium4.6 mg
Potassium20 mg
Calcium0.6 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus8.3 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline0 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 341. The excerpt below is the record exactly as published.
NEAT’S TONGUE, to Boil. — “ Neat " is an old Saxon word, mean- ing animals of the ox kind. Soak it during the previous night. Dress it; put it into cold water. It will take 4 or 5 hours. A tongue out of the pickle need not be soaked, but it will require nearly the same time. An hour before it is dished up, take it out and blanch It ; boil again till tender. NEAT’S TONGUE
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