gluten-freenut-freesoy-freefish-freeshellfish-free
Tongue Toast
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
No method was recorded for this recipe.
Nutrition per serving
553Calories
32 gProtein
8 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein32 g
Carbohydrates7.7 g
Fiber0 g
Sugars0.2 g
Total Fat43 g
Saturated Fat19 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol364 mg
Sodium194 mg
Potassium633 mg
Calcium56 mg
Iron5.9 mg
Magnesium35 mg
Phosphorus342 mg
Zinc5.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C5.3 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B126.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.3 mg
Folate35 mcg
Choline147 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 625. The excerpt below is the record exactly as published.
Tongue Toast 6 oz. cooked tongue. 1 yolk of egg. 2 table-sps. cream.
Cook this with the app: pantry check, scaling, and the assistant.