gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tongue Salad
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
616Calories
16 gProtein
16 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein16 g
Carbohydrates16 g
Fiber2.6 g
Sugars1.9 g
Total Fat54 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat21 g
Omega-32.4 g
Cholesterol97 mg
Sodium805 mg
Potassium653 mg
Calcium99 mg
Iron6.9 mg
Magnesium40 mg
Phosphorus179 mg
Zinc3.2 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C6.6 mg
Vitamin A27 mcg
Vitamin E2.6 mg
Vitamin K119 mcg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate12 mcg
Choline23 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 112. The excerpt below is the record exactly as published.
TONGUE SALAD. Cold boiled tongue, 1 pound. String beans, 1 cup. Olives, 12. Tomato, 1. Lettuce, 1 head. Mayonnaise, 1 cup.
Cook this with the app: pantry check, scaling, and the assistant.