Try this Pickled Tongue recipe, or contribute your own.
Suggest a better descriptionMix first 7 ingredients and bring to a boil. Pour over the tongue in a plastic bucket that can be sealed. Place a plate over the tongue to weigh down. Use a bottle full of water as a weitht. Add more boiling water if necessary to cover meat. Leave for 10 days then drain and rinse,cook and peel. We have used this recipe for corning beef as well as pork ribs. Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Sep 25, 1998
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Serving Size: 1 Tongue (3180g) | ||
Recipe Makes: 1 Tongue | ||
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Calories: 5262 | ||
Calories from Fat: 3302 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 366.9g | 489 % | |
Saturated Fat 159.3g | 796 % | |
Monounsaturated Fat 164.6g | ||
Polyunsanturated Fat 21g | ||
Cholesterol 1973.1mg | 607 % | |
Sodium 141120.4mg | 4866 % | |
Potassium 7469.2mg | 197 % | |
Total Carbohydrate 126.8g | 37 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 120.1g | ||
Protein 342.4g | 489 % | |
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: 5262
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