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Tongue with Raisins
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Serve cold with tongue in center garnished with raisins.
Presented as published in 1907. 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
925Calories
16 gProtein
223 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories925 kcal
Protein16 g
Carbohydrates223 g
Fiber40 g
Sugars17 g
Total Fat13 g
Saturated Fat4.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.8 g
Omega-30.4 g
Cholesterol22 mg
Sodium290 mg
Potassium2882 mg
Calcium522 mg
Iron14 mg
Magnesium253 mg
Phosphorus346 mg
Zinc3.1 mg
Copper1 mg
Manganese37 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A506 mcg
Vitamin E5.7 mg
Vitamin K94 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5 mg
Folate91 mcg
Choline46 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 23. The excerpt below is the record exactly as published.
TONGUE WITH RAISINS. Mrs. Arch Young. Use fresh tongue ; put in boiling water and simmer gently two hours. Take out tongue, skm, and put back in kettle with one carrot chopped fine, two small chopped onions, two bay leaves, twelve whole cloves and a cup of seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.