Sauce for Tongue

Name: Sauce for Tongue
Ingredients: 4 slices bacon; 2 egg yolks; 3/4 cup heavy cream; 3/4 teaspoon dry mustard; pinch salt; dash pepper; 1 teaspoon cider vinegar

From A lady of good taste, 1954

Presented as published in 1954. 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

973Calories

18 gProtein

7 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories973 kcal

Protein18 g

Carbohydrates7.3 g

Fiber0.1 g

Sugars0.3 g

Total Fat96 g

Saturated Fat44 g

Monounsaturated Fat23 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol223 mg

Sodium517 mg

Potassium308 mg

Calcium114 mg

Iron0.3 mg

Magnesium22 mg

Phosphorus213 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0.1 mg

Vitamin A7.1 mcg

Vitamin E2.2 mg

Vitamin K4.3 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate1.2 mcg

Choline32 mg

Caffeine0 mg

Water154 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 6. The excerpt below is the record exactly as published.

auce for ‘Tongue 4 slices bacon 2 egg yolks 3/4, cup heavy cream 34 teaspoon dry mustard pinch salt dash pepper 1 teaspoon cider vinegar

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