Sauce for Braised Tongue

Name: Sauce for Braised Tongue
Ingredients: Melt 1/2 cup oleomargarine; Add 1/2 cup corn flour; Add gradually 4 cups of hot water; Season with 1 teaspoon Worcestershire sauce; One and one-half cups strained tomatoes may be substituted for part of the water.

From War cook book, 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

354Calories

9 gProtein

74 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories354 kcal

Protein8.7 g

Carbohydrates74 g

Fiber8.5 g

Sugars14 g

Total Fat2.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1577 mg

Potassium1405 mg

Calcium95 mg

Iron7 mg

Magnesium95 mg

Phosphorus164 mg

Zinc1 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.6 mg

Folate98 mcg

Choline0.1 mg

Caffeine0 mg

Water1276 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 9. The excerpt below is the record exactly as published.

SAUCE FOR BRAISED TONGUE. Melt ^ cup oleomargarine. Add ^ 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, pepper and 1 teaspoon Worcester- shire sauce. One and one-half cups strained tomatoes may be substituted for part of the water.

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