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Sheep's Tongue, Spanish

Name: Sheep's Tongue, Spanish
Yield: 1 servings
Ingredients: Put 8 sheep's tongues into water; 1 can of tomatoes; add a little onion, pepper, and salt

From San Rafael cook book, 1906, 1906

Serves 1

Presented as published in 1906. 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

470Calories

31 gProtein

12 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories470 kcal

Protein31 g

Carbohydrates12 g

Fiber1.4 g

Sugars3.2 g

Total Fat32 g

Saturated Fat14 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.9 g

Cholesterol174 mg

Sodium144 mg

Potassium914 mg

Calcium24 mg

Iron6.2 mg

Magnesium45 mg

Phosphorus295 mg

Zinc5.9 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A50 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B60.7 mg

Vitamin B127.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.2 mg

Folate32 mcg

Choline8 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 27. The excerpt below is the record exactly as published.

SHEEP'S TONGUE, SPANISH— IVliss H. Pregge. Put 8 sheep's tongues into water and boil until tender; skin while hot, then slice them and place in a saucepan with 1 can of tomatoes j^ add a little onion, pepper, and salt

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