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Tongue-and-Apple Salad a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 3
Serve with any kind of meat or birds.
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
636Calories
3 gProtein
15 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein3.2 g
Carbohydrates15 g
Fiber0.8 g
Sugars6.3 g
Total Fat64 g
Saturated Fat9.2 g
Monounsaturated Fat15 g
Polyunsaturated Fat36 g
Omega-30 g
Cholesterol8.8 mg
Sodium426 mg
Potassium359 mg
Calcium37 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A2.2 mcg
Vitamin E9.5 mg
Vitamin K61 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline2.6 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 444. The excerpt below is the record exactly as published.
Tongue-and-Apple Salad a la Europeenne Salade de Langue aux Pommes, a la Europeenne Cut boiled tongue and apples in thin slices; mix with mayonnaise dressing; put up in pyramid style; spread mayonnaise dressing on top; garnish around with pieces of tongue (rolled) and slices of egg, lettuce leaves, and truffles
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