gluten-freenut-freesoy-freefish-freeshellfish-free
Tongue Salad
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
800Calories
23 gProtein
13 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein23 g
Carbohydrates13 g
Fiber0.3 g
Sugars7 g
Total Fat72 g
Saturated Fat39 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.1 g
Omega-30.2 g
Cholesterol722 mg
Sodium390 mg
Potassium503 mg
Calcium176 mg
Iron3.1 mg
Magnesium36 mg
Phosphorus390 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0.4 mg
Vitamin A470 mcg
Vitamin E2.4 mg
Vitamin K4.8 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate73 mcg
Choline447 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 70. The excerpt below is the record exactly as published.
Tongue Salad. — Boil, skin and trim a tongue, cut in dice and add the whites of six hard-boiled eggs cut in similar pieces. Cut fine the white stalks of three heads of celery and mix with tongue and eggs. Make a dressing as follows : Beat together four eggs, six tablespoonfuls of vinegar, five of melted butter, one of prepared mustard, one of sugar and two-thirds of a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.