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Beef Tongue Toast
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
461Calories
5 gProtein
8 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein5.3 g
Carbohydrates8.3 g
Fiber0.2 g
Sugars0.4 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol218 mg
Sodium65 mg
Potassium150 mg
Calcium97 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus116 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline70 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 21. The excerpt below is the record exactly as published.
Beef Tongue Toast. — Take cold boiled tongue, mince it fine, mix it Beets. — The following recipes for cooking beets will be found under their respective headings as indi- cated : Beets, Boiled. See Vegetables. .. Stewed. .. Salad. See Salads. with cream. To every half-pint of the mixture allow the well-beaten yolks of two eggs. Place over the fire and let it simmer a minute or two. Have ready some nicely toasted bread
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