gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tongue with Mushrooms
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
486Calories
17 gProtein
12 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein17 g
Carbohydrates12 g
Fiber3.7 g
Sugars2 g
Total Fat32 g
Saturated Fat9.1 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.3 g
Cholesterol87 mg
Sodium1644 mg
Potassium631 mg
Calcium70 mg
Iron4.2 mg
Magnesium46 mg
Phosphorus197 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C3.8 mg
Vitamin A20 mcg
Vitamin E3.8 mg
Vitamin K1.9 mcg
Vitamin B60.5 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate17 mcg
Choline28 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 14. The excerpt below is the record exactly as published.
Tongue with Mushrooms Boil fresh beef tongue from three to four hours. Let cool and skim off fat. Before serving put on stove and heat through in same liquor. Put into liquor one-half pint port wine, a cup of green olives cut fine and a small can of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.