Try this Tongue with Sweet-And-Sour Sauce recipe, or contribute your own.
Suggest a better description* Note: See the recipe for "Boiled Pickled Tongue" which is included in this database. Melt the fat in a sauce pan and lightly brown the onion. Sprinkle the flour on the browned onion; gradually add the stock, stirring constantly until mixture boils. Stir in the vinegar, honey, salt, ginger and raisins. Cook over low heat 5 minutes. Add the almonds and lemon. Cook 2 minutes. Slice the tongue and serve with the sauce. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-17-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 servings | ||
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Calories: 108 | ||
Calories from Fat: 39 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 1.8mg | 0 % | |
Potassium 86.5mg | 2 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 17.3g | ||
Protein 0.7g | 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: 108
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