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Tongue (Langue) a la Chaud-froid
From The Swedish, French, American cook book, 1918
Serves 1
Can be served with salad.
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
480Calories
34 gProtein
32 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein34 g
Carbohydrates32 g
Fiber6.3 g
Sugars9.8 g
Total Fat27 g
Saturated Fat17 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol89 mg
Sodium9870 mg
Potassium525 mg
Calcium254 mg
Iron3 mg
Magnesium65 mg
Phosphorus159 mg
Zinc0.8 mg
Copper1.1 mg
Manganese3.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A227 mcg
Vitamin E1 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline36 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 267. The excerpt below is the record exactly as published.
ongue ( Langue ) a la Chaud-froid One cup cooked, smoked ground tongue, one tablespoon sherry, pepper and salt, one half cup whipped cream, and four tablespoons dissolved Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.