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Tongue with Mousse of Chicken a la Cornucopia
From The Swedish, French, American cook book, 1918
Serves 4
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
153Calories
7 gProtein
1 gCarbs
13 gFat
Full nutrition (32 nutrients)
Calories153 kcal
Protein7.2 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat4.5 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol115 mg
Sodium300 mg
Potassium70 mg
Calcium30 mg
Iron2.5 mg
Magnesium6.6 mg
Phosphorus95 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A422 mcg
Vitamin E0.1 mg
Vitamin B60 mg
Vitamin B121.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate26 mcg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 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 Mousse of Chicken a la Cornucopia Langue, Mousse de Poulet, a la Cornucopia Cut in very thin slices boiled tongue that has been left in the juice until cold; fill with chicken mousse and fold in the shape of a cornucopia; decorate with chicken mousse and truffles on top; put in a buttered pan and cook in oven — well covered — from six to eight minutes with some sherry
Cook this with the app: pantry check, scaling, and the assistant.