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Timbale of Tongue with Sauce

Name: Timbale of Tongue with Sauce
Yield: 4 servings
Ingredients: two pounds of smoked boiled tongue; the breast of one medium-sized raw chicken; two tablespoons of flour; the whites of two eggs; one cup of cream; one tablespoon of Breton red coloring; a little salt and pepper

From Kirmess cook book, 1907

Serves 4

Decorate the bottom of the mould with truffle pieces.

Presented as published in 1907. 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

297Calories

13 gProtein

5 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories297 kcal

Protein13 g

Carbohydrates5.4 g

Fiber0 g

Sugars0.1 g

Total Fat25 g

Saturated Fat13 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol181 mg

Sodium121 mg

Potassium238 mg

Calcium53 mg

Iron0.8 mg

Magnesium18 mg

Phosphorus171 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A45 mcg

Vitamin E0.3 mg

Vitamin K1.5 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate21 mcg

Choline105 mg

Caffeine0 mg

Water86 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 54. The excerpt below is the record exactly as published.

TIMBALE OF TONGUE WITH SAUCE. Mrs. Seely'a Cook Book. Place two poxmds of smoked boiled tongue and the breast of one medium-sized raw chicken in a mortar, and pound until smooth. Then stir in two tablespoons of flour, the whites of two eggs, one cup of cream, one table- spoon of Breton red coloring, a little salt and pepper

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