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Beef Tongue Toast
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
64Calories
5 gProtein
1 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein5 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.1 g
Total Fat4.4 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol104 mg
Sodium44 mg
Potassium74 mg
Calcium15 mg
Iron0.8 mg
Magnesium5 mg
Phosphorus66 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.4 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline74 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 96. The excerpt below is the record exactly as published.
BEEF TONGUE TOAST.— Grate a boiled tongue, mix pars- ley, salt and pepper with it, and make a paste by adding the yolks of eggs
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