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Smoked Tongue a la Casserole
From The Swedish, French, American cook book, 1918
Serves 6
Serve as an entree or in place of a joint.
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
78Calories
6 gProtein
11 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein5.8 g
Carbohydrates11 g
Fiber1 g
Sugars3.8 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Cholesterol3.5 mg
Sodium180 mg
Potassium402 mg
Calcium9.9 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus105 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C2.4 mg
Vitamin A85 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate27 mcg
Choline25 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 266. The excerpt below is the record exactly as published.
one large carrot (cut in dices), about four onions, some turnips, one pound of mushrooms (cut in large squares). Take three cups rich beef stock and put on stove; color with kitchen bouquet and flavor with beef extract and sherry. Dissolve three heaping tablespoons flour in a cup cold stock; thicken the hot stock with this flour, then add the vegetables to the stock, mush¬ rooms, etc. Put the cooked, smoked tongue [see recipe: Boiled Smoked Tongue] in a casserole
Cook this with the app: pantry check, scaling, and the assistant.