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Tongues, Glazed
From Cassell's dictionary of cookery, 1892
Serves 4
Two coats are generally sufficient.
Presented as published in 1892. 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
35Calories
1 gProtein
5 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories35 kcal
Protein1 g
Carbohydrates5.5 g
Fiber0 g
Sugars5 g
Total Fat1 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol5.5 mg
Sodium4.7 mg
Potassium22 mg
Calcium1.4 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus9.1 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.5 mcg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2017. The excerpt below is the record exactly as published.
Tongues, Glazed. — The appearance of cold boiled tongue
Cook this with the app: pantry check, scaling, and the assistant.