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Mousse of Tongue with Eggs, a la Baltimorienne
From The Swedish, French, American cook book, 1918
Serves 1
Egg entree for lunch or supper.
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
262Calories
14 gProtein
3 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein14 g
Carbohydrates3.2 g
Fiber0 g
Sugars1.8 g
Total Fat21 g
Saturated Fat9.7 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol406 mg
Sodium160 mg
Potassium212 mg
Calcium111 mg
Iron1.8 mg
Magnesium17 mg
Phosphorus245 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A170 mcg
Vitamin E1.1 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline299 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 377. The excerpt below is the record exactly as published.
Mousse of Tongue with Eggs, a la Baltimorienne Mousse de Langue aux CEufs, a la Baltimorienne Make a mousse of tongue [see recipe: Mousse of Tongue a la Baltimorienne]. Line small individual moulds with this mousse; put in hot water and cook for about fifteen minutes — uncovered. Filling. Two eggs, two tablespoons milk, two tablespoons cream, some salt
Cook this with the app: pantry check, scaling, and the assistant.