Virginia Beef Tongue
From New Delineator recipes., 1929
Tongue may be jellied and served cold.
Presented as published in 1929. 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
1902Calories
2 gProtein
243 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories1902 kcal
Protein2.3 g
Carbohydrates243 g
Fiber9 g
Sugars221 g
Total Fat109 g
Saturated Fat32 g
Monounsaturated Fat48 g
Polyunsaturated Fat23 g
Omega-30 g
Cholesterol92 mg
Sodium84 mg
Potassium585 mg
Calcium259 mg
Iron3.2 mg
Magnesium51 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.2 mg
Manganese4.4 mg
Vitamin D5.2 mcg
Vitamin C68 mg
Vitamin A4.8 mcg
Vitamin E5.1 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline150 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 22. The excerpt below is the record exactly as published.
VIRGINIA BEEF TONGUE I beef tongue, fresh 34 cup butter or fat I cup brown sugar i tablespoon whole cloves I cup stewed cranberries ^ lemon Scrub the tongue and simmer it imtil tender, in water to cover. Remove the skin and trim the root end. Take one cup of the liquor in which the tongue was cooked and add the bro^vn sugar, stewed cranberries, butter or other fat, cloves, and lemon, sHced. Simmer the tongue in this mixture for one-fourth hour. Place on a dish with the sauce, garnish with slices of lemon and sprigs of parsley, and serve. Tongue may be jellied and served cold. BROILED KIDNEYS 6 lamb's or 4 calf's kidneys Butter Cooking oil Lemon
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