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Smoked Tongue with Mousse of Chicken a la Lydie Matilde
From The Swedish, French, American cook book, 1918
Serves 2
Entree for luncheon or dinner.
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
585Calories
27 gProtein
10 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein27 g
Carbohydrates10 g
Fiber0 g
Sugars5.9 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol197 mg
Sodium109 mg
Potassium580 mg
Calcium226 mg
Iron0.3 mg
Magnesium45 mg
Phosphorus371 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A47 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B60.8 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.4 mg
Folate7.7 mcg
Choline91 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 262. The excerpt below is the record exactly as published.
Smoked Tongue with Mousse of Chicken a la Lydie Matilde Langue fumee, Mousse de Poulet, a la Lydie Matilde Nine thin slices of boiled smoked tongue, breast of one chicken, half pint cream, half pint milk, white of an egg, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.