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Pickled Tongue
From The new practical housekeeping, 1890
Serves 1
Keeps well in cool weather.
Presented as published in 1890. 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
572Calories
38 gProtein
12 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein38 g
Carbohydrates12 g
Fiber1.3 g
Sugars0.1 g
Total Fat41 g
Saturated Fat18 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol218 mg
Sodium7178 mg
Potassium842 mg
Calcium43 mg
Iron7.9 mg
Magnesium50 mg
Phosphorus338 mg
Zinc7.3 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K6.9 mcg
Vitamin B60.8 mg
Vitamin B129.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate18 mcg
Choline1.1 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 355. The excerpt below is the record exactly as published.
ten small tongues, wash in oold water and put to cook in boiling water with a sliced lemon, tablespoon salt and teaspoon whole cloves and pepper-corns ; keep covered with boiling water, and boil gently until tenaer, which will be in half or three-quarters of an hour. When tongues are done take them up, trim them, remove the skin and pack in ^lass jars, with a tablespoon each whole cloves and pepper-corns, and a blade of mace ; cover with cold vinegar, and let stand overnight before using, or longer if desired. In cool weather they will keep several weeks if kept close- ly covered. Any tongue may be pickled same. The remains of pickled tongue
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Cook this with the app: pantry check, scaling, and the assistant.