Tongue

Name: Tongue
Ingredients: 1 veal tongue about 2 pounds; 1 teaspoon salt; 2 chopped onions; 1 bay leaf; 1 chopped carrot; 1 chopped celery stalk

From Waldensian cookery, 1957

Reserve liquid to use as stock.

Presented as published in 1957. 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

153Calories

4 gProtein

35 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories153 kcal

Protein4.1 g

Carbohydrates35 g

Fiber6.9 g

Sugars16 g

Total Fat0.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2426 mg

Potassium739 mg

Calcium113 mg

Iron1 mg

Magnesium42 mg

Phosphorus117 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A503 mcg

Vitamin E0.5 mg

Vitamin K9.1 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate69 mcg

Choline24 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from Waldensian cookery (1957), page 12. The excerpt below is the record exactly as published.

TONGUE 1 veal tongue about 2 pounds 1 teaspoon salt 2 chopped onions 1 bay leaf 1 chopped carrot 1 chopped celery stalk

Cook this with the app: pantry check, scaling, and the assistant.