{"id":6867,"slug":"pickled-beef-tongue","title":"PICKLED BEEF TONGUE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a large, fresh beef tongue","cold water","a piece of saltpetre, size of walnut","1 teacup of salt","1 teaspoon pepper","3 small cloves of garlic","fresh water"],"ingredients_norm":["fresh beef tongue","cold water","saltpetre size of walnut","salt","pepper","garlic","fresh water"],"steps":["Select a large, fresh beef tongue. Soak in cold water one-half hour.","Crush a piece of saltpetre, size of walnut, one teacup of salt, one teaspoon of pepper, three small cloves of garlic cut fine; mix seasoning.","Drain water off tongue.","With a pointed knife prick tongue; rub in seasoning.","Put tongue in crock; add the balance of salt, etc.; cover with plate and weight. Allow to stand from four to five days.","Without washing off the seasoning, boil in fresh water until tender."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w21:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"9b86ed6c3b6c6ac5889dd5be462fd8389cb35d0b251b9bedf508e405a6e3f99a","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-beef-tongue"}