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Tongue Omelet (Omelette a la Langue)
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
65Calories
4 gProtein
3 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein4.5 g
Carbohydrates2.5 g
Fiber0.8 g
Sugars0.2 g
Total Fat4.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Cholesterol22 mg
Sodium31 mg
Potassium217 mg
Calcium36 mg
Iron2.3 mg
Magnesium17 mg
Phosphorus48 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A105 mcg
Vitamin E0.2 mg
Vitamin K410 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate40 mcg
Choline3.2 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 393. The excerpt below is the record exactly as published.
Tongue Omelet ( Omelette a la Langue ) a la Surprise Is [made in the same way as Tongue Omelet a la Fran^aise [see recipe] with this difference: when the omelet is ready, turn out on a buttered baking sheet, cover with meringue, season with pep¬ per, salt, little sherry; sprinkle with chopped tongue, put into oven for a few seconds, and serve on a hot platter with part of the tongue (creamed) put around. Garnish with parsley. Serve for lunch or supper. Ham Omelet ( Omelette au Jambon) a la Virginia For this, Virginia ham is nice, but if it be not at hand, well- cured ham will do instead. Grind through the machine once. then make the omelet [see recipe: French Omelet]. Heat the ham in some butter; season with pepper, salt, and a little sherry
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Cook this with the app: pantry check, scaling, and the assistant.