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Smoked Tongue Boiled
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
28Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein1.9 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat2 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium9 mg
Potassium40 mg
Calcium1.1 mg
Iron0.4 mg
Magnesium2.1 mg
Phosphorus17 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Choline0 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 32. The excerpt below is the record exactly as published.
SMOKED TONGUE BOILED Soak the tongue in cold water over night. In the morning cover with fresh water
Cook this with the app: pantry check, scaling, and the assistant.