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Tongue Salad

Name: Tongue Salad
Yield: 1 servings
Ingredients: Boil, skin and trim a tongue; the whites of six hard boiled eggs cut into small pieces; the white stalks of three heads of celery; Mix with Mayonnaise using lemon juice instead of vinegar

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

Presented as published in 1907. 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

560Calories

41 gProtein

9 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories560 kcal

Protein41 g

Carbohydrates8.6 g

Fiber0 g

Sugars4 g

Total Fat39 g

Saturated Fat12 g

Monounsaturated Fat15 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1140 mg

Sodium717 mg

Potassium777 mg

Calcium232 mg

Iron3.9 mg

Magnesium46 mg

Phosphorus587 mg

Zinc3.6 mg

Copper0 mg

Manganese0.2 mg

Vitamin D6.8 mcg

Vitamin C4.9 mg

Vitamin A455 mcg

Vitamin E3.2 mg

Vitamin K1.3 mcg

Vitamin B60.4 mg

Vitamin B123.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.9 mg

Folate134 mcg

Choline896 mg

Caffeine0 mg

Water352 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 47. The excerpt below is the record exactly as published.

TONGUE SALAD. Boil, skin and trim a tongue, cut into dice and add the whites of six hard boiled eggs cut into small pieces. Cut up fine the white stalks of three heads of celery and mix together. Mix with Mayonnaise using lemon juice instead of vinegar

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