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Tongue Sandwiches au Parmesan
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
897Calories
41 gProtein
99 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories897 kcal
Protein41 g
Carbohydrates99 g
Fiber4.1 g
Sugars12 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.9 g
Omega-30.4 g
Cholesterol171 mg
Sodium1239 mg
Potassium660 mg
Calcium567 mg
Iron9.6 mg
Magnesium77 mg
Phosphorus496 mg
Zinc5.8 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C3.7 mg
Vitamin A93 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B124.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate10 mcg
Choline7.3 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 37. The excerpt below is the record exactly as published.
Cut bread in a heart shape according to the number of people — to six sandwiches take one half cup of chopped tongue with three tablespoons parmesan cheese and one tablespoon butter. Stir to a cream; season with pepper and salt; stir on ice; add two table¬ spoons whipped crea
Cook this with the app: pantry check, scaling, and the assistant.