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To Boil a Tongue
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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 (27 nutrients)
Calories9.3 kcal
Protein0.6 g
Carbohydrates0.2 g
Fiber0 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol3.6 mg
Sodium2.9 mg
Potassium13 mg
Calcium0.3 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus5.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Water2.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 37. The excerpt below is the record exactly as published.
To Boil a Tongue.— The tongue should be fresh from the MEAT. 5 1 pickle. Wash it well from the salt and trim off any unsightly parts. Put it in a saucepan and cover with cold water. Let it come very slowly to a boil, skim off the scum as it rises, and then simmer gently for about four hours
Cook this with the app: pantry check, scaling, and the assistant.