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Roast Tongue
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
377Calories
13 gProtein
22 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories377 kcal
Protein13 g
Carbohydrates22 g
Fiber0.7 g
Sugars1.9 g
Total Fat21 g
Saturated Fat4.1 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.4 g
Cholesterol60 mg
Sodium73 mg
Potassium506 mg
Calcium36 mg
Iron3.3 mg
Magnesium35 mg
Phosphorus154 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate63 mcg
Choline27 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 10. The excerpt below is the record exactly as published.
ROAST TONGUE. Parboil a tongue that has been salted about ten days; roast, baste with wine, and cover it at last with butter. . Serve with a nice.rich gravy
Cook this with the app: pantry check, scaling, and the assistant.