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Veal Tongues
From Kentucky receipt book, 1903
Serves 2
Cooking time is 1 hour per pound.
Presented as published in 1903. 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
28Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories28 kcal
Protein1.9 g
Carbohydrates0.5 g
Fiber0 g
Total Fat2 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium8.6 mg
Potassium39 mg
Calcium0.8 mg
Iron0.4 mg
Magnesium2 mg
Phosphorus17 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Water8.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 39. The excerpt below is the record exactly as published.
Veal Tongues. Put fresh tongues in brine for 24 hours, then wash and put in enough boiling water to cover well
Cook this with the app: pantry check, scaling, and the assistant.