Spanish Tongue

Name: Spanish Tongue
Ingredients: a fresh tongue; one pound of sweet red peppers; a pinch of salt

From High living, 1904

Presented as published in 1904. 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

82Calories

4 gProtein

18 gCarbs

1 gFat

Full nutrition (28 nutrients)

Calories82 kcal

Protein3.6 g

Carbohydrates18 g

Fiber5.4 g

Total Fat1.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium6214 mg

Potassium662 mg

Calcium186 mg

Iron3.6 mg

Magnesium50 mg

Phosphorus91 mg

Zinc0.8 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C211 mg

Vitamin A118 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.5 mg

Folate73 mcg

Water414 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 11. The excerpt below is the record exactly as published.

SPANISH TONGUE — Boil a fresh tongue and when cold cut in thin slices. Take one pound of sweet red peppers and boil with a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.