Ribbon Tongue Sandwich with Parmesan a la Bernard
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
These sandwiches are used for afternoon receptions and as an appetizer.
Presented as published in 1924. 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
1225Calories
61 gProtein
128 gCarbs
83 gFat
Full nutrition (32 nutrients)
Calories1225 kcal
Protein61 g
Carbohydrates128 g
Fiber5.5 g
Sugars13 g
Total Fat83 g
Saturated Fat20 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.8 g
Omega-30.5 g
Cholesterol310 mg
Sodium1509 mg
Potassium1054 mg
Calcium626 mg
Iron15 mg
Magnesium107 mg
Phosphorus665 mg
Zinc9.4 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin C7.3 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B129.1 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)21 mg
Folate17 mcg
Choline1.6 mg
Water248 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 29. The excerpt below is the record exactly as published.
Ribbon Tongue Sandwich with Parmesan a la Bernard Sandwich de Langue au Parmesan a la Bernard For Six Persons Eight slices of bread, three tablespoons of butter, one cup of ground tongue, two tablespoons of Parmesan cheese, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.