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Tongue Toast
From Cookery for every household, 1914
Serves 1
Some well-flavoured sauce may be used instead of the cream.
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
Nutrition per serving
727Calories
38 gProtein
40 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein38 g
Carbohydrates40 g
Fiber1.7 g
Sugars3.9 g
Total Fat45 g
Saturated Fat20 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol365 mg
Sodium517 mg
Potassium712 mg
Calcium128 mg
Iron7.9 mg
Magnesium51 mg
Phosphorus404 mg
Zinc6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C5.3 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K2.9 mcg
Vitamin B60.7 mg
Vitamin B126.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)9.6 mg
Folate98 mcg
Choline157 mg
Caffeine0 mg
Water183 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. 1 tea -sp. choppedparsley Pepper. 2 slices toast. A little butter.
Cook this with the app: pantry check, scaling, and the assistant.