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Beef Tongue Toast
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
598Calories
38 gProtein
23 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein38 g
Carbohydrates23 g
Fiber0.8 g
Sugars1.3 g
Total Fat38 g
Saturated Fat16 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol360 mg
Sodium304 mg
Potassium751 mg
Calcium67 mg
Iron7.9 mg
Magnesium46 mg
Phosphorus392 mg
Zinc6.6 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C11 mg
Vitamin A96 mcg
Vitamin E0.6 mg
Vitamin K63 mcg
Vitamin B60.7 mg
Vitamin B128 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)9.6 mg
Folate71 mcg
Choline152 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 118. The excerpt below is the record exactly as published.
BEEF TONGUE TOAST. The tongue of beef makes a fine toast. Grate a boiled tongue, mix parsley, salt and pepper with it and make a paste of it by adding the yolks of eggs. Keep it hot but not boiling; place it on toast as thin as can be made, sprinkle cracker crumbs
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