Ox Tongue, To Salt and Smoke

Name: Ox Tongue, To Salt and Smoke
Ingredients: a tongue; salt; pepper; a little saltpetre; two large handfuls of coarse salt; an onion; a garlic root

From Cookery, 1897

Can be boiled and garnished with jelly or used in pea-soup.

Presented as published in 1897. 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

67Calories

2 gProtein

15 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories67 kcal

Protein2 g

Carbohydrates15 g

Fiber2.7 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6 mg

Potassium219 mg

Calcium35 mg

Iron0.3 mg

Magnesium15 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water137 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 31. The excerpt below is the record exactly as published.

r Tongue, To Salt and Smoke. — Wash and wipe a tongue, cut off the roughest parts of the roots, rub it well with salt, pepper, and a little saltpetre all mixed together, and put it into a deep dish with two large handfuls of coarse salt, an onion, and a garlic root

Cook this with the app: pantry check, scaling, and the assistant.