Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
| Sauce | 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
- 1/3 cup carrots
- 1/3 cup onions
- 1/3 cup celery
- 2 cups of water in which the tongue was cooked
- a dash of paprika
- a drop of tobasco sauce
- one onion chopped fine
- paprika
Directions
Miss Helen Peters.
Boil a fresh tongue slowly all day, with an onion ; then skin it, mash one can of tomatoes through a sieve ; add one onion chopped fine, a dash of paprika, or a drop of tobasco sauce; cook tongue in sauce until sauce is thick.
BAKED TONGUE (Very Delicious).
Mrs. Will Andrews.
Boil a green tongue with 1/3 cup carrots, 1/3 cup onions, 1/3 cup celery, parsley. After the tongue is boiled, skin it. Make a sauce of % cup butter, Y\ cup flour, 2 cups of water in which the tongue was cooked. Salt and pepper and Worcester- shire sauce. Pour this sauce over the cooked tongue, put in roaster, and bake until very tender.