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Tongue With Wine Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
A family recipe since 1835.
Presented as published in 1913. 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
626Calories
22 gProtein
113 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein22 g
Carbohydrates113 g
Fiber7.5 g
Sugars65 g
Total Fat13 g
Saturated Fat4.3 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol385 mg
Sodium580 mg
Potassium1025 mg
Calcium246 mg
Iron16 mg
Magnesium67 mg
Phosphorus358 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C7.7 mg
Vitamin A162 mcg
Vitamin E1.3 mg
Vitamin K3.9 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate116 mcg
Choline314 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 25. The excerpt below is the record exactly as published.
Tongue With Wine Sauce. (Recipe brought from Munster, Hanover, by my grand- mother in 1835, and used since to the third generation as an entree at family reunions.) Sliced boiled tongue, put in sauce made as follows: Fry small onion cut in small bits in butter until brown; add small cup raisins that have been cooked in water till tender. Pour in boiling water — as much as will make the amount of sauce required — perhaps cup and half. Stir in yolks of 4 or 5 eggs to which has been added a teaspoon of flour. If too thick to stir in easily, add a little cold water. Add sugar, madeira or sherry and salt to taste
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