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Spiced Tongue
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
9Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories9.3 kcal
Protein0.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol3.6 mg
Sodium1620 mg
Potassium13 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus5.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Choline0 mg
Caffeine0 mg
Water2.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 33. The excerpt below is the record exactly as published.
Spiced Tongue. Make a strong brine and add a small lump of saltpeter. Boil brine and skim it, let cool and put in a stone jar. Haye butcher trim tongue, and wash it. Eub with brown sugar and powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.