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Egg with Tongue
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a cold dish.
Presented as published in 1918. 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
757Calories
43 gProtein
6 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein43 g
Carbohydrates5.9 g
Fiber0 g
Sugars0.8 g
Total Fat61 g
Saturated Fat18 g
Monounsaturated Fat21 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol847 mg
Sodium511 mg
Potassium653 mg
Calcium121 mg
Iron7.1 mg
Magnesium43 mg
Phosphorus561 mg
Zinc6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C3.7 mg
Vitamin A320 mcg
Vitamin E5.6 mg
Vitamin K8 mcg
Vitamin B60.7 mg
Vitamin B126.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)5.2 mg
Folate102 mcg
Choline588 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 388. The excerpt below is the record exactly as published.
Egg with Tongue (Langue aux CEufs ) a la Ericsson Hammond Cook four eggs for twelve minutes; when done, put in cold water, remove the shell — carefully, so as not to break the egg — then cut in halves, remove the yolks, and press them through a fine sieve; add the yolks to half a cup ground tongue, pepper, salt, and sherry to taste, and two tablespoons mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.