Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup vinegar
- one-half cups water
- two tablespoons salt
- one pint sour cream
- two tablespoons flour
- one large onion into one cup vinegar
- six cloves
- six allspice
- one bay leaf
- one carrot
- one-half celery root cut in small pieces
- vinegar
- cloves
- allspice
- bay leaf
- lemon rind
- salt
Directions
PICKLED BEEF TONGUE— Cut up one large onion into one cup vinegar, one and one-half cups water, then add six cloves, six allspice, one bay leaf, piece lemon rind, one carrot, one-half celery root cut in small pieces and two tablespoons salt. Boil ten minutes and let cool. Take a tin pie plate, put on gas flame, place tongue on plate for a few minutes until skin loosens then peel off. Continue until all skin is off, then wash well. Place in dish and pour over the liquid boiled with vegetables and seasoning. Let stand two days. Put on to boil in same liquid and boil until tender. Remove tongue, add one pint sour cream, thickened with two tablespoons flour. Boil until smooth, then strain. Cut tongue into slices and place into gravy, and let come to a boil. Serve with dumplings.