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Tongue Fingers

Name: Tongue Fingers
Yield: 1 servings
Ingredients: one-half pound of cold, cooked salt tongue; two tablespoonfuls of olive oil; two of lemon juice; a dash of cayenne; a few drops of onion juice

From Kirmess cook book, 1907

Serves 1

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

600Calories

37 gProtein

26 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories600 kcal

Protein37 g

Carbohydrates26 g

Fiber7.1 g

Sugars4 g

Total Fat41 g

Saturated Fat21 g

Monounsaturated Fat36 g

Polyunsaturated Fat6.6 g

Omega-30.2 g

Cholesterol197 mg

Sodium165 mg

Potassium1271 mg

Calcium56 mg

Iron8.7 mg

Magnesium78 mg

Phosphorus382 mg

Zinc7.2 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A520 mcg

Vitamin E7.5 mg

Vitamin K20 mcg

Vitamin B61.3 mg

Vitamin B128.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)12 mg

Folate51 mcg

Choline15 mg

Caffeine0 mg

Water190 g

As published

This recipe was extracted from Kirmess cook book (1907), page 148. The excerpt below is the record exactly as published.

TONGUE FINGERS. Mrs. Charles A. Oilchristj Hoboken, Tongue fingers are made by chopping one-half pound of cold, cooked salt tongue very fine. Bub to a paste, adding two tablespoonfuls of olive oil and two of lemon juice and a dash of cayenne and a few drops of onion juice

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