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Ox Tongue, To Pickle
From Cookery for every household, 1914
Serves 6
10 to 12 days is better if the tongue is liked well salted.
Presented as published in 1914. 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
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories9.8 kcal
Protein0.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol3.6 mg
Sodium37 mg
Potassium18 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus6.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Water6.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 351. The excerpt below is the record exactly as published.
Ox Tongue, To Pickle Choose a nice fresh tongue with a smooth skin and prepare it carefully. Wash and scrape it thoroughly until all the slimy substance is removed, then rinse in fresh cold water and dry. Trim away some of the root, gristle, and superfluous fat, and rub the tongue well with common salt, being particular to go over every part. Now set it aside and let it drain for several hours, or overnight. Prepare some pickle as directed in Recipe 861
Cook this with the app: pantry check, scaling, and the assistant.