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Tongue with Chicken Mousse a la Provencale
From The Swedish, French, American cook book, 1918
Serves 3
Entree for luncheon or dinner.
Presented as published in 1918. 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
450Calories
20 gProtein
3 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories450 kcal
Protein20 g
Carbohydrates3 g
Fiber0 g
Sugars0.2 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.4 g
Cholesterol354 mg
Sodium1059 mg
Potassium204 mg
Calcium98 mg
Iron7.7 mg
Magnesium19 mg
Phosphorus280 mg
Zinc4 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A1374 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.6 mg
Folate83 mcg
Choline0.7 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 263. The excerpt below is the record exactly as published.
Tongue with Chicken Mousse a la Provencale Langue, Mousse de Poulet, a la Provenqale Grind the cooked, smoked tongue; to three cups tongue add two cups chicken mousse; stir together on ice; add three tablespoons AMERICAN COOK BOOK 179 sherry and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.