vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sheep's Tongues, Cured
From Cassell's dictionary of cookery, 1892
Serves 4
If no beef pickle is available, rub tongues with salt, sugar, and vinegar daily for 4 days.
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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.3 kcal
Protein0 g
Carbohydrates1 g
Fiber0 g
Sugars1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1750 mg
Potassium0.4 mg
Calcium1.2 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
Water1.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1777. The excerpt below is the record exactly as published.
Sheep's Tongues, Cured.— Put fresh tongues into a pickle such as is used for beef and ox-tongues, and let them remain for four days. Take them up, wash them, put them into boihng water, and simmer gently until done enough. Skin them, let them get cold, split them in halves without dividing them, and serve cold for breakfast. Mustard or tartar sauce may be served with them. If there is no beef pickle at hand, wash the tongues, and rub into each one a table-spoonful of salt, a tea-spoonful of sugar, and a tea- spoonful of vinega
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.