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Pickle for Beef op Tongues
From The King's College Hospital book of cooking recipes, 1907
Serves 10
The pickle will keep a long time if boiled up occasionally.
Presented as published in 1907. 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
376Calories
1 gProtein
94 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein0.6 g
Carbohydrates94 g
Fiber1.4 g
Sugars90 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium35225 mg
Potassium117 mg
Calcium80 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus9.9 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K9.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline0.6 mg
Caffeine0 mg
Water757 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 27. The excerpt below is the record exactly as published.
Pickle for Beef op Tongues. 2 gallons Water. 2lbs. Bay Salt (or 5lbs. common Salt, but beef not so fine in flavour). 2lbs. coarse Sugar. 20zs. Saltpetre. 20zs. black Pepper
Cook this with the app: pantry check, scaling, and the assistant.