vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dressing for Tongue and Eggs
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
691Calories
15 gProtein
10 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein15 g
Carbohydrates10 g
Fiber0.3 g
Sugars6.8 g
Total Fat65 g
Saturated Fat36 g
Monounsaturated Fat18 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol525 mg
Sodium252 mg
Potassium235 mg
Calcium120 mg
Iron1.9 mg
Magnesium22 mg
Phosphorus261 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A390 mcg
Vitamin E1.9 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline300 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 70. The excerpt below is the record exactly as published.
four eggs, six tablespoonfuls of vinegar, five of melted butter, one of prepared mustard, one of sugar and two-thirds of a cup of cream. Put over the fire in a double boiler and cook until as thick as boiled custard. Set aside to cool ; season with salt and pepper, thin with lemon juice
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