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Tongue Toast

Name: Tongue Toast
Yield: 2 servings
Ingredients: several slices of toast; two heaping tablespoonfuls of cold tongue; each pint of tongue; a half-cupful of milk; a tablespoonful of butter; a palatable seasoning of salt and pepper

From Miss Corson's practical American cookery and household management, 1885

Serves 2

Presented as published in 1885. 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

600Calories

39 gProtein

12 gCarbs

48 gFat

Full nutrition (32 nutrients)

Calories600 kcal

Protein39 g

Carbohydrates12 g

Fiber0 g

Sugars2.9 g

Total Fat48 g

Saturated Fat19 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol242 mg

Sodium197 mg

Potassium884 mg

Calcium91 mg

Iron7.4 mg

Magnesium48 mg

Phosphorus397 mg

Zinc7.5 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C7.8 mg

Vitamin A19 mcg

Vitamin E0 mg

Vitamin B60.8 mg

Vitamin B129.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate18 mcg

Choline11 mg

Water217 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 137. The excerpt below is the record exactly as published.

TONGUE TOAST. Make several slices of toast, and lay them on a platter ; chop very fine or grate some bits of cold tongue, allowing two heaping tablespoonfuls for each slice of toast. Put the tongue into a saucepan. To each pint of tongue add a half- cupful of milk, a tablespoonful of butter, and a palatable seasoning of salt and pepper

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