nut-freesoy-freefish-freeshellfish-free
Tongue to Boil
From Consult me, 1902
Serves 6
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
21Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein1.7 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol35 mg
Sodium15 mg
Potassium25 mg
Calcium4.9 mg
Iron0.3 mg
Magnesium1.7 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline25 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 489. The excerpt below is the record exactly as published.
TONGUE, to Boil. If the tongue be a dry one, steep in water aU night. Boil it 3 hours. If you prefer it hot, stick it with cloves. Clear off the scum, and add savoury herbs when it has boiled 2 hours ; but this is optional. Rub it over with the yolk of an egg ; strew over it bread crumbs ; baste it with butter
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