Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
49
Calories
0g
Protein
0g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- two ounces of saltpetre
- a pound of salt two ounces of saltpetre
- three quarters of a pound of the coarsest sugar
- 1 large tongue
Directions
1
(_A Suffolk Receipt._)
2
For each very large tongue, mix with half a pound of salt two ounces of saltpetre and three quarters of a pound of the coarsest sugar; rub the tongues daily, and turn them in the pickle for five weeks, when they will be fit to be dressed, or to be smoked.
3
1 large tongue; salt, 1/2 lb.; sugar, 3/4 lb.; saltpetre, 2 oz.: 5 weeks.
By Eliza Acton ·
Recipe sourced from
gutenberg