Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoon onion juice
- one teaspoon chopped parsley
- one teaspoon capers
- one cup bread crumbs
- three tablespoons butter
- a cup of stock
- one wiuviams pubuc library association 221 heaping teaspoon salt
- parsley
- salt
- pepper
Directions
Chop some cold tongue, not too fine, and have for each pint one tablespoon onion juice, one teaspoon chopped parsley, one
WIUvIAMS PUBUC LIBRARY ASSOCIATION 221
heaping teaspoon salt, one teaspoon capers, one cup bread crumbs, half a cup of stock and three tablespoons butter. Butter the dish and cover the bottom with bread crumbs. Put in the tongue which has been mixed with the parsley, salt, pepper and caper, and add the stock in which has been mixed the onion juice. Put part of the butter on the dish with the remainder of the bread crumbs and then bits of butter here and there. Bake twenty minutes and serve hot. — Mrs. J. R. Ross, Williams, Ariz.