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Tongue Salad

Name: Tongue Salad
Yield: 2 servings
Ingredients: One tongue chopped finely; one cup mixed nuts; two apples chopped fine; half cup celery; one teaspoonful celery seed; half cup seedless raisins; two or three chopped pickles; salt; pepper

From How we cook in Tennessee .., 1906

Serves 2

Recipe by Mrs. Madison.

Presented as published in 1906. 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

659Calories

16 gProtein

86 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories659 kcal

Protein16 g

Carbohydrates86 g

Fiber12 g

Sugars53 g

Total Fat33 g

Saturated Fat5.4 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.8 g

Omega-30 g

Cholesterol11 mg

Sodium5192 mg

Potassium1270 mg

Calcium225 mg

Iron6.3 mg

Magnesium221 mg

Phosphorus376 mg

Zinc3.6 mg

Copper1.4 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C9.8 mg

Vitamin A8.6 mcg

Vitamin E4.9 mg

Vitamin K27 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.4 mg

Folate69 mcg

Choline13 mg

Caffeine0 mg

Water228 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 47. The excerpt below is the record exactly as published.

Tongue Salad. — One tongue chopped finely, one cup mixed nuts, two apples chopped fine, half cup celery, one teaspoonful celery seed, half cup seedless raisins, two or three chopped pickles, salt and pepper

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