Try this Tongue with Raisin Sauce recipe, or contribute your own.
Suggest a better descriptionIn a 6 qt pot; place the tongue with water to cover by an inch. Bring to a boil over high heat; reduce heat to gentle boil and cover the pot. Cook for 2-1/2 - 3 hours; turning the tongue occasionally; until it is tender when pierced with a fork. To dec For the sauce; just before the tongue is done; break up the gingersnaps. Place in a 1 or 2 qt pot with the remaining ingredients. Bring to a boil over moderate heat; stirring frequently. Boil one minute. Keep warm over low heat. Remove the skin from the tongue while it is still warm. Slice into pieces about 1/4 inch thick. Spoon a little sauce over each serving. : (from Traditional Jewish Cooking by B. Goldberg) Formatted by Elaine Radis; P* ID BGMB90B; Internet ID: Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List. Converted from text using MMCONV20.1. Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 8 servings | ||
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Calories: 47 | ||
Calories from Fat: 10 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 71.7mg | 2 % | |
Potassium 38mg | 1 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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