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Tongue Stew
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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
758Calories
100 gProtein
13 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein100 g
Carbohydrates13 g
Fiber6.8 g
Sugars0.5 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol307 mg
Sodium361 mg
Potassium1750 mg
Calcium190 mg
Iron12 mg
Magnesium144 mg
Phosphorus966 mg
Zinc25 mg
Copper0.4 mg
Manganese12 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A6.1 mcg
Vitamin E2.6 mg
Vitamin K35 mcg
Vitamin B62.6 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)26 mg
Folate28 mcg
Choline286 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 85. The excerpt below is the record exactly as published.
Tongue Stew Put a fresh tongue in cold water, add three pounds of lean beef. Let them boil together gently four hours, and at the end of the time add carrots, potatoes, and other vegetables if you wish. Brown the flour with which you thicken the gravy, and before thickening add a dozen cloves
Cook this with the app: pantry check, scaling, and the assistant.