Stewed Beef Tongue
From Raleigh recipe book, 1925
Serve with gravy and garnish with lemon, raisins, and parsley.
Presented as published in 1925. 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
865Calories
1 gProtein
225 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories865 kcal
Protein1.4 g
Carbohydrates225 g
Fiber2.8 g
Sugars216 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium64 mg
Potassium431 mg
Calcium209 mg
Iron2.2 mg
Magnesium28 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline10 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 13. The excerpt below is the record exactly as published.
STEWED BEEF TONGUE Get a fresh tongue, wash it nicely and put on to parboil ; when suffi- ciently done, take it off and skin it. It will take about four hours to parboil. Keep the water in which it was boiled. Rub the tongue with salt, pepper, allspice, ginger and a little mace. Then put it on to stew with just enough of the water that it was boiled in to cover it, dust- ing a little flour over it. Throw in a large handful of seeded raisins and a few allspice and Avhole pepper corns. Let it stew slowly between three and four hours. About an hour before it is done, add a half teacup of brown sugar and one lemon sliced
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.