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Sheep's Tongues
From Cassell's dictionary of cookery, 1892
Serves 2
Time to simmer, about an hour. Sufficient for a breakfast or supper dish.
Presented as published in 1892. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.1 kcal
Protein0 g
Carbohydrates2.1 g
Fiber0 g
Sugars2.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3500 mg
Potassium0.8 mg
Calcium2.2 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2018. The excerpt below is the record exactly as published.
sheep's tongues, and rub into each one a tea-spoonful of moist sugar, a table-spoonful of salt, and a few di'ops of strong vinegar or lemon- juice. Let them lie for five days. Put them into a saucepan with as much boiling water as will cover them
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