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Stewed Calf’s Tongues with Mushroom Sauce
From The encyclopædia of practical cookery, 1890
Serves 2
Ensure to serve with a generous amount of sauce.
Presented as published in 1890. 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
89Calories
3 gProtein
7 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories89 kcal
Protein2.7 g
Carbohydrates7.1 g
Fiber2.7 g
Sugars0 g
Total Fat6.1 g
Saturated Fat2.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.7 g
Cholesterol11 mg
Sodium4869 mg
Potassium101 mg
Calcium39 mg
Iron2.4 mg
Magnesium23 mg
Phosphorus31 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 101. The excerpt below is the record exactly as published.
Stewed Calf’s Tongues with. Mushroom Sauce. — Steep the tongues in water till the blood is disgorged, then drain them, and put them in a stewpan with such vegetables for flavouring as carrots, turnips, and onions, two bay-leaves, a piece of mace, and a few cloves. Pour in sufficient water to cover ; add some pieces of veal and bacon and a lump of salt
Cook this with the app: pantry check, scaling, and the assistant.