Ox Tongue
From Buckmaster's cookery, 1887
Do not leave the tongue in the liquor after cooking.
Presented as published in 1887. 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
161Calories
5 gProtein
36 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein5.3 g
Carbohydrates36 g
Fiber9.8 g
Sugars14 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium11550 mg
Potassium1029 mg
Calcium144 mg
Iron3.3 mg
Magnesium69 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A505 mcg
Vitamin E0.6 mg
Vitamin K32 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate42 mcg
Choline16 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 121. The excerpt below is the record exactly as published.
OX TONGUE. Ingredients. A Tongue. Tomato Sauce. 2 Bouquets garni. Onion. Carrot. 1. Trim the root of a fresh ox tongue, and soak it for an hour in cold water. 2. Put it into a stewpan with plenty of cold water. 3. Add a good-sized onion, with two cloves, two bouquets garni, and an ounce of salt and half an ounce of pepper
Cook this with the app: pantry check, scaling, and the assistant.