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Palate Ticklers

Name: Palate Ticklers
Yield: 1 servings
Ingredients: yz lb. cold boiled ham or other meat; 2 tablespoons bread or cracker crumbs; a dash of cayenne; a little salt; the yolk of 1 egg

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. E. M. Fay

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

592Calories

64 gProtein

28 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories592 kcal

Protein64 g

Carbohydrates28 g

Fiber7.5 g

Sugars6 g

Total Fat28 g

Saturated Fat2.1 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol143 mg

Sodium2354 mg

Potassium1323 mg

Calcium74 mg

Iron4.6 mg

Magnesium94 mg

Phosphorus806 mg

Zinc5 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D1.8 mcg

Vitamin C19 mg

Vitamin A549 mcg

Vitamin E11 mg

Vitamin K21 mcg

Vitamin B61.6 mg

Vitamin B121.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)18 mg

Folate45 mcg

Choline210 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 254. The excerpt below is the record exactly as published.

PALATE TICKLERS.— Mince together yz lb. cold boiled ham or other meat, 2 tablespoons bread or cracker crumbs, a dash of cayenne, a little salt, if needed, and the yolk of 1 egg

Cook this with the app: pantry check, scaling, and the assistant.