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Tongue Loaf

Name: Tongue Loaf
Yield: 1 servings
Ingredients: one large tongue; one cup of cracker crumbs; three eggs

From The complete cook book, 1900

Serves 1

Presented as published in 1900. 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

711Calories

33 gProtein

95 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories711 kcal

Protein33 g

Carbohydrates95 g

Fiber3 g

Sugars0.9 g

Total Fat20 g

Saturated Fat6.8 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol580 mg

Sodium249 mg

Potassium418 mg

Calcium112 mg

Iron8.7 mg

Magnesium50 mg

Phosphorus450 mg

Zinc3.4 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D3 mcg

Vitamin C0.8 mg

Vitamin A240 mcg

Vitamin E2.1 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.3 mg

Niacin (B3)7.7 mg

Folate229 mcg

Choline464 mg

Caffeine0 mg

Water139 g

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 69. The excerpt below is the record exactly as published.

TONGUE LOAF. Boil one large tongue and chop very iSne; add salt and pepper, one cup of cracker crumbs, and three eggs

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