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Tongue (Langue) a la Royale
From The Swedish, French, American cook book, 1918
Serves 1
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
707Calories
38 gProtein
34 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories707 kcal
Protein38 g
Carbohydrates34 g
Fiber6.8 g
Sugars12 g
Total Fat49 g
Saturated Fat25 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.1 g
Cholesterol192 mg
Sodium9922 mg
Potassium1065 mg
Calcium179 mg
Iron5.8 mg
Magnesium75 mg
Phosphorus343 mg
Zinc4.5 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C23 mg
Vitamin A740 mcg
Vitamin E8.2 mg
Vitamin K22 mcg
Vitamin B61 mg
Vitamin B124.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.3 mg
Folate43 mcg
Choline40 mg
Caffeine0 mg
Water165 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 Royale Half cup ground tongue, two tablespoons dissolved Cox’s gelatine, one tablespoon sherry, cayenne pepper, salt, and half cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.