Tongue Mustard Sandwiches a la Mathilda
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
These sandwiches can be served for afternoon teas.
Presented as published in 1924. 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
1505Calories
69 gProtein
186 gCarbs
73 gFat
Full nutrition (31 nutrients)
Calories1505 kcal
Protein69 g
Carbohydrates186 g
Fiber8.5 g
Sugars19 g
Total Fat73 g
Saturated Fat20 g
Monounsaturated Fat20 g
Polyunsaturated Fat8.9 g
Omega-30.7 g
Cholesterol269 mg
Sodium1943 mg
Potassium1180 mg
Calcium781 mg
Iron19 mg
Magnesium138 mg
Phosphorus732 mg
Zinc10 mg
Copper0.9 mg
Manganese2.4 mg
Vitamin C7.4 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.1 mg
Vitamin B129 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)27 mg
Folate17 mcg
Water290 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 28. The excerpt below is the record exactly as published.
Tongue Mustard Sandwiches a la Mathilda Sandwiches de Langue, Remoulade a la Mathilde Cut thin slices from a well-cooked tongue on a bias from the head part; cut as many slices as needed for the sandwiches, then cut twelve slices of bread, two for each sandwich. Take a half cup of ground tongue and mix it with two tablespoons of butter and a teaspoon of mustard; season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.