Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Horseradish | 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
- 10 ounces zanzibar-brand pickled tongue seasoning
- 5 tongues take salted pigs tongues that have been cured
- ten parts of grated horseradish add one part of granu- lated sugar
- one part of granu- lated sugar
- one part of pure vinegar
- vinegar
Directions
(Copyrighted; Reprint Forbidden.)
PICKLED PIG'5 TONGUES
Take salted Pigs Tongues that have been cured for 30 days and scald them in hot water; then remove the skin and gullet. Boil slowly for three hours, the
same as boiling Pigs
Feet; the slower they are boiled the better; then cool the Tongues, in the same manner as directed for cooling Pigs Feet.
Another way is to take them out of the Brine and cook them, and then take off the skin and gullet after they are cooked. When handling large quan- tities, this latter method will not work as well as the first method, because after the Tongues are boiled, they must be cooled in the same vat, and after they are cooled, the skin does not remove so easily. That is why it is better to scald them in boiling water first and then remove the skin and gullet, then boil them.
Split the tongues through the center and pack in Vinegar the same as Pigs Feet and add to every 100 Ibs. of Tongues 8 to 10 ounces Zanzibar-Brand Pickled Tongue Seasoning.
HORSERADISH.
(Copyrighted; Reprint Forbidden.)
Home-made horseradish is a relish that every house- hold demands. It is impracticable to put grated horse- radish upon the market except when bottled, as ex- posure to the air discolors it and dries it out. An ex- cellent bottled article which will prove a good keeper as well as a good seller can be made as follows: To ten parts of grated horseradish add one part of granu- lated sugar and one part of pure vinegar. In prepar- ing horseradish none but white wine vinegar should be used. One of the best means of getting new trade is for a Butcher to sell home-made grated horseradish.
HOME-MADE ^SAUER KRAUT