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Sheep's Tongues, Braised
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Serve with a mound of spinach and fried bread.
Presented as published in 1884. 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
58Calories
3 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein2.8 g
Carbohydrates9.5 g
Fiber0.9 g
Sugars3.4 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol2.4 mg
Sodium2476 mg
Potassium164 mg
Calcium17 mg
Iron0.5 mg
Magnesium9.2 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A3.6 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate19 mcg
Choline10 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 142. The excerpt below is the record exactly as published.
Sheep's Tongues, Braised. Wash, dredge with salt and flour,, and brown in salt pork fat, with one or two minced onions. Put them in a pan with water or stock to half cover ; add one sprig of 'parsley,, a little salt ^nd. peppe
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