gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tongue Hash
From Miss Parloa's kitchen companion, 1887
Serves 2
It should have a rich brown crust.
Presented as published in 1887. 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
705Calories
42 gProtein
47 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories705 kcal
Protein42 g
Carbohydrates47 g
Fiber7.4 g
Sugars0 g
Total Fat44 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.2 g
Cholesterol222 mg
Sodium729 mg
Potassium1662 mg
Calcium120 mg
Iron21 mg
Magnesium107 mg
Phosphorus437 mg
Zinc7.8 mg
Copper2.4 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B129 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate39 mcg
Choline0 mg
Caffeine0 mg
Water447 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 146. The excerpt below is the record exactly as published.
Tongue Hash. Chop rather coarse the roots and trimmings of a tongue, and to each pint of the chopped meat add a pint of cold potatoes, chopped fine. Season well with salt and pepper, and add half a cupful of water. Put a table-spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.