vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tongue Salad
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
891Calories
4 gProtein
6 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories891 kcal
Protein4.3 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.5 g
Total Fat96 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat55 g
Omega-30 g
Cholesterol93 mg
Sodium697 mg
Potassium371 mg
Calcium67 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E14 mg
Vitamin K53 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 161. The excerpt below is the record exactly as published.
TONGUE SALAD. — Chop a nicely cooked tongue fine, then add chopped celery and lettuce and the whites of eggs. Use a mayon- naise dressing. VEAL SALAD — Boil tne veal until it is tender; let it become quite cold, cut it quite fine, and use as much chopped celery as veal. Mix, after chopping, and just before serving pour over it a rich may- onnaise dresssing. (When a large quantity of chicken salad has to be made for a party, half the meat may be of veal, boiled in the chicken broth after that is done, and no one will ever know the difference.) SWEETBREAD SALAD.— Cut cold, boiled sweetbreads into cubes; chill it in the refrigerator for 1 hour, then add celery, cut 212 SALADS fine, arrange it on lettuce leaves and cover with a mayonnaise dressing
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