gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tongue Salad
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
726Calories
23 gProtein
22 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein23 g
Carbohydrates22 g
Fiber4.3 g
Sugars1.2 g
Total Fat60 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat26 g
Omega-32.9 g
Cholesterol122 mg
Sodium501 mg
Potassium833 mg
Calcium61 mg
Iron4.7 mg
Magnesium53 mg
Phosphorus261 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C8.1 mg
Vitamin A22 mcg
Vitamin E2.5 mg
Vitamin K125 mcg
Vitamin B60.5 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate88 mcg
Choline36 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 56. The excerpt below is the record exactly as published.
TONGUE SALAD Tongue, cold boiled, 1 pound, Chopped olives, 1 dozen. Lettuce, 1 head. Cold string beans, sliced, 1 cup, Tomato, chopped, 1, Mayonnaise, 1 small cup
Cook this with the app: pantry check, scaling, and the assistant.