gluten-freenut-freesoy-freefish-freeshellfish-free
Tongue Toast
From The new Kentucky home cook book, 1884
Serves 3
Serve hot.
Presented as published in 1884. 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
602Calories
9 gProtein
6 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein8.6 g
Carbohydrates6.5 g
Fiber0 g
Sugars0.1 g
Total Fat60 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol292 mg
Sodium85 mg
Potassium224 mg
Calcium115 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus166 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0.3 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 24. The excerpt below is the record exactly as published.
TONGUE TOAST. Take cold boiled tongue, and mince it fine; mix it with cream, and to every half pint of the mixture, add the well- beaten yelks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.