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Tongue Sandwiches
From The household (of the Detroit free press), 1886
Serves 4
Delicate and flavorful.
Presented as published in 1886. 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
14Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories14 kcal
Protein0.9 g
Carbohydrates0.2 g
Fiber0 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol5.4 mg
Sodium4.3 mg
Potassium20 mg
Calcium0.4 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus8.3 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Water4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 504. The excerpt below is the record exactly as published.
TONGUE SANDWICHES. Boil a good sized tongue four or five hours, not letting the water boil hard, but keep it on a simmer, leave it in the pot until the water is cold, then skin it, and when ready to make the sandwiches cut it as thin as wafers, using a sharp, thin-bladed knife ; rub a small quantity of mustard into a large slice of sweet butter and cut slices of bread as thin as they can be shaved
Cook this with the app: pantry check, scaling, and the assistant.