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Artichoke-and-Sweetbread Salad a la Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 2
A salad for luncheon, dinner, or supper.
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
199Calories
25 gProtein
16 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein25 g
Carbohydrates16 g
Fiber3.2 g
Sugars0.6 g
Total Fat3.9 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol296 mg
Sodium184 mg
Potassium1216 mg
Calcium73 mg
Iron2.1 mg
Magnesium82 mg
Phosphorus742 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K70 mcg
Vitamin B60.2 mg
Vitamin B123.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.9 mg
Folate67 mcg
Choline21 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 445. The excerpt below is the record exactly as published.
Artichoke-and-Sweetbread Salad a la Mayonnaise Salade d’Artichauts ail Ris de Veau, a la Mayonnaise Cook artichokes in water, little baking soda, and salt, for about thirty-five minutes, leave until cold. When cold, remove all the leaves, take away the fluffy part that lies next to the heart, form the leaves like roses — one resting on top of another — having the thick ones underneath and the smaller ones on top. Put the heart of the artichokes on the top, hollow side up. Fill with sweetbreads that have been cooked and cut in small dices mixed with mayonnaise dressing. Serve on a platter in a circular style with crisp lettuce leaves
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