Sauce for Braised Tongue

Name: Sauce for Braised Tongue
Ingredients: 1/2 cup oleomargarine; 1 1/2 cup corn flour; 4 cups of hot water; salt; pepper; 1 teaspoon Worcestershire sauce; 1 1/2 cups strained tomatoes

From Keep the war foods cooking, 1918

Presented as published in 1918. 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

810Calories

16 gProtein

175 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories810 kcal

Protein16 g

Carbohydrates175 g

Fiber14 g

Sugars15 g

Total Fat4.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1577 mg

Potassium1586 mg

Calcium95 mg

Iron13 mg

Magnesium133 mg

Phosphorus280 mg

Zinc1.8 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)11 mg

Folate292 mcg

Choline0.1 mg

Caffeine0 mg

Water1290 g

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 2. The excerpt below is the record exactly as published.

SAUCE FOR BRAISED TONGUE. Brown % cup oleomargarine. Add 1% cup corn flour and stir together until well browned. Add gradually 4 cups of hot water in which the tongue was cooked. Season with salt and pepper and 1 teaspoon Worcestershire sauce. i% cups strained tomatoes

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