Tongue, to Boil
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Fat can be trimmed off according to taste.
Presented as published in 1904. 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
86Calories
2 gProtein
20 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein2.2 g
Carbohydrates20 g
Fiber4.3 g
Sugars9.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium47 mg
Potassium416 mg
Calcium56 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K9.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate40 mcg
Choline14 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.
Tongue, to Boil. — A plainly-pi elded tongue only needs soaking for an hour or so, but if smoked will need several hoiirs. Trim it neatly at the root, wash it well, and put it on in enough cold water to cover it well ; bring gently to the boil, skim well, add a few slices of onion and carrot and a good bunch of herbs with a few peppercorns
Cook this with the app: pantry check, scaling, and the assistant.