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Tongue Toast

Name: Tongue Toast
Yield: 2 servings
Ingredients: Mince fine cold, boiled tongue; mix it with cream; the well-beaten yolks of 2 eggs

From The Cook County cook book, 1912

Serves 2

Serve hot.

Presented as published in 1912. 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

1140Calories

29 gProtein

14 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories1140 kcal

Protein29 g

Carbohydrates14 g

Fiber0 g

Sugars0.2 g

Total Fat107 g

Saturated Fat58 g

Monounsaturated Fat28 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol530 mg

Sodium201 mg

Potassium669 mg

Calcium178 mg

Iron4.4 mg

Magnesium39 mg

Phosphorus390 mg

Zinc4.6 mg

Copper0.2 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C3.7 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K5.8 mcg

Vitamin B60.5 mg

Vitamin B124.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.2 mg

Folate32 mcg

Choline147 mg

Caffeine0 mg

Water250 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 99. The excerpt below is the record exactly as published.

TONGUE TOAST.— Mince fine cold, boiled tongue, mix it with cream; to every y^ pt. of the mixture allow the well-beaten yolks of 2 eggs

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