gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ground Tongue with Cream Sauce
From The Swedish, French, American cook book, 1918
Serves 1
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
537Calories
35 gProtein
10 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories537 kcal
Protein35 g
Carbohydrates9.6 g
Fiber0 g
Sugars0.2 g
Total Fat38 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.1 g
Cholesterol206 mg
Sodium255 mg
Potassium758 mg
Calcium16 mg
Iron7 mg
Magnesium39 mg
Phosphorus317 mg
Zinc6.8 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B129 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate17 mcg
Choline0.7 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 264. The excerpt below is the record exactly as published.
each cup of ground tongue take two tablespoons cream sauce, one tablespoon sherry, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.