gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ox Tongue, A La Juive
From Around-the-world cook book, 1913
Serves 3
Can be served at luncheon, for late supper, or with a salad.
Presented as published in 1913. 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
800Calories
4 gProtein
203 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein4.1 g
Carbohydrates203 g
Fiber7.3 g
Sugars144 g
Total Fat2.6 g
Saturated Fat1.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol7.3 mg
Sodium846 mg
Potassium882 mg
Calcium182 mg
Iron3.7 mg
Magnesium47 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate13 mcg
Choline7 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 27. The excerpt below is the record exactly as published.
OX TONGUE, A LA JUIVE Fresh tongue, 1, Seeded raisins, 1 cup, Brown sugar, 1 pint. Lemons, 2, Allspice, 12 grains, Peppercorns, 12, Salt, 1 teaspoon. Mace, 1 teaspoon. Nutmeg, 1 teaspoon. Vinegar, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.