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Tongue Sandwiches
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
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
780Calories
56 gProtein
19 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein56 g
Carbohydrates19 g
Fiber3.3 g
Sugars3.3 g
Total Fat52 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol918 mg
Sodium485 mg
Potassium1069 mg
Calcium162 mg
Iron10 mg
Magnesium69 mg
Phosphorus688 mg
Zinc8.4 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C59 mg
Vitamin A322 mcg
Vitamin E2.3 mg
Vitamin K2.6 mcg
Vitamin B61 mg
Vitamin B129.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8.8 mg
Folate120 mcg
Choline593 mg
Caffeine0 mg
Water432 g
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 30. The excerpt below is the record exactly as published.
Tongue Sandwiches. — Wash the tongue and soak over night in salt water, put on in cold water, boil until tender, take out, re- move skin while warm, when cold chop fine. Make a dressing as follows : Yolks of four eggs, four tablespoonfuls vinegar, one small teaspoonful of mustard, one-half tea- spoonful pepper, juice of one lemon
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