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Sheep's Tongues a la Saint Lambert
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
167Calories
3 gProtein
27 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories167 kcal
Protein3.5 g
Carbohydrates27 g
Fiber5.6 g
Sugars12 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0.2 mg
Sodium356 mg
Potassium578 mg
Calcium75 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A376 mcg
Vitamin E0.3 mg
Vitamin K6.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate84 mcg
Choline12 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 166. The excerpt below is the record exactly as published.
Sheep's Tongues a la Saint Lambert. Slice three onions, three carrots, three tnrnips, a head of celery, and some mushrooms: brown them in butter, then add salt, spice, a bunch of mixed herbs, two or three spoonfuls of broth, and a glass of white -win
Cook this with the app: pantry check, scaling, and the assistant.