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Tongue Salad
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
450Calories
29 gProtein
14 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories450 kcal
Protein29 g
Carbohydrates14 g
Fiber0.5 g
Sugars0.9 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.3 g
Cholesterol383 mg
Sodium461 mg
Potassium924 mg
Calcium122 mg
Iron6 mg
Magnesium53 mg
Phosphorus343 mg
Zinc4.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1.7 mcg
Vitamin C4 mg
Vitamin A116 mcg
Vitamin E1.2 mg
Vitamin K50 mcg
Vitamin B60.5 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.1 mg
Folate42 mcg
Choline223 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 102. The excerpt below is the record exactly as published.
Tongue Salad Open a cup of tongue ; scrape the meat with a knife, discarding all fat and drippings. Wipe with a towel, slice thin and cut into blocks. Cut fine two blades of celery (the outside pieces are best for this), two cu- cumber and one onion pickle, three hard boiled eggs and two olives, then mix with the tongue and pour over all one teacupful of Mayonnaise No. 2
Cook this with the app: pantry check, scaling, and the assistant.