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Sweet-and-Sour Beef Tongue
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
448Calories
30 gProtein
7 gCarbs
32 gFat
Full nutrition (27 nutrients)
Calories448 kcal
Protein30 g
Carbohydrates7.4 g
Fiber0 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.8 g
Cholesterol174 mg
Sodium138 mg
Potassium630 mg
Calcium12 mg
Iron5.9 mg
Magnesium32 mg
Phosphorus266 mg
Zinc5.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin B60.6 mg
Vitamin B127.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate14 mcg
Water129 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 44. The excerpt below is the record exactly as published.
Sweet-and-sour beef tongue String beans Mashed potatoes Chocolate eclairs Coffee DINNER Oysters on half shell Onion soup au gratin Kingfish saute, meuniere Roast chicken Succotash Potato cakes Escarole salad Corn meal pudding Coffee Sweet-and-sour sauce. Procure one-half pound of unsweetened spiced fish cake from your grocer, break it in small pieces, put in a bowl, cover with one pint of vinegar and one pound of brown sugar. Soak for about an hour, then stir well, and add one cup of fish broth or meat stock, depending upon whether it is to be used for fish or meat. Season with salt and a little Cayenne pepper, then add one pound of seedless raisins, and boil again for five minutes. Sweet-and-sour beef tongue. Boil a fresh beef tongue in the same manner as boiled beef. When done cut in thin slices, put in a flat pan, cover with sweet-and-sour sauce
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