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To Stew a Fresh Beef Tongue
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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
494Calories
30 gProtein
15 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein30 g
Carbohydrates15 g
Fiber0.1 g
Sugars5.5 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.8 g
Cholesterol174 mg
Sodium366 mg
Potassium725 mg
Calcium18 mg
Iron6.1 mg
Magnesium38 mg
Phosphorus278 mg
Zinc5.8 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A6.5 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B127.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.9 mg
Folate17 mcg
Choline4.4 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 52. The excerpt below is the record exactly as published.
To Stew a Fbbsh Bbef Tongue. Put a fresh tongue in water sufficient to cover it, and let it simmer for six or seven hours ; skim the gravy well; balf an hour before dishing it add half a wineglass of wine, half a wineglass of walnut catsup, a little mace, and a few oloves
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