Tongue with Olives

Name: Tongue with Olives
Ingredients: 2 tablespoon fu Is of butter; two tablespoonfuls of flour; i pt. of stock or water; I tablespoonful of Worcestershire; i pt. of boiled tongue; 2 dozen olives, stoned; 2 tablespoonfuls of sherry, or Madeira

From 365 breakfast dishes, 1901

From 'Table Talk,' Philadelphia.

Presented as published in 1901. 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

1352Calories

88 gProtein

33 gCarbs

118 gFat

Full nutrition (34 nutrients)

Calories1352 kcal

Protein88 g

Carbohydrates33 g

Fiber0 g

Sugars1.6 g

Total Fat118 g

Saturated Fat33 g

Monounsaturated Fat31 g

Polyunsaturated Fat3.4 g

Omega-30.7 g

Cholesterol560 mg

Sodium497 mg

Potassium1047 mg

Calcium62 mg

Iron14 mg

Magnesium92 mg

Phosphorus774 mg

Zinc20 mg

Copper0.9 mg

Manganese0.2 mg

Vitamin D1.4 mcg

Vitamin C2.1 mg

Vitamin A58 mcg

Vitamin E4.5 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B1219 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate26 mcg

Choline0.4 mg

Caffeine0 mg

Water761 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 38. The excerpt below is the record exactly as published.

Tongue with Olives. Brown 2 tablespoon fu Is of butter in a saucepan ; add two tablespoonfuls of flour and brown again. Pour in i pt. of stock or water and stir until thick and smooth. Add I tablespoonful of Worcestershire, salt and pepper to taste, i pt. of boiled tongue, cut in neat pieces, 2 dozen olives, stoned, and simmer for 15 minutes. Take from the fire, add 2 tablespoonfuls of sherry, or Madeira

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