Pickled Beef Tongue

Name: Pickled Beef Tongue
Ingredients: Select a large, fresh beef tongue; Soak in cold water one-half hour; Crush a piece of saltpetre size of walnut; one teacup salt; one teaspoon pepper; three small cloves of garlic cut fine

From Council cook book, 1908

Bay leaves and whole peppers may be added to seasoning.

Presented as published in 1908. 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

27Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories27 kcal

Protein1.2 g

Carbohydrates5.7 g

Fiber1 g

Sugars0 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium111992 mg

Potassium54 mg

Calcium80 mg

Iron1.2 mg

Magnesium6.8 mg

Phosphorus3.7 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C1.5 mg

Vitamin A0.6 mcg

Vitamin E0 mg

Vitamin K3.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline0.3 mg

Caffeine0 mg

Water10 g

As published

This recipe was extracted from Council cook book (1908), page 19. The excerpt below is the record exactly as published.

Pickled Beef Tongue. Select a large, fresh beef tongue. Soak in cold water one-half hour. Crush a piece of saltpetre size of walnut, one teacup salt, one teaspoon pepper, three small cloves of garlic cut fine

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