gluten-freesoy-freefish-freeshellfish-free
Chicken and Sweetbread Salad
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
445Calories
8 gProtein
17 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein7.6 g
Carbohydrates17 g
Fiber3 g
Sugars1.5 g
Total Fat40 g
Saturated Fat5 g
Monounsaturated Fat17 g
Polyunsaturated Fat16 g
Omega-30.7 g
Cholesterol37 mg
Sodium432 mg
Potassium789 mg
Calcium104 mg
Iron1.1 mg
Magnesium66 mg
Phosphorus225 mg
Zinc2.1 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A6.9 mcg
Vitamin E1.9 mg
Vitamin K86 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate11 mcg
Choline16 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 127. The excerpt below is the record exactly as published.
Chicken and Sweetbread Salad. Parboil a pair of sweetbreads twenty minutes. Drain, cool, and cut into cubes. Mix with an equal amount of cooked fowl cut into cubes. Mix and mari- nate Vvith French dressing. Add one cup finely cut celery and one-half cup pecan-nuts cut fine. Moisten with cream or Mayonnaise dressing. Line salad-bowl with heart leaves of lettuce, and mound the salad in center. Garnish with small cucumber pickle cut in fancy shapes
Cook this with the app: pantry check, scaling, and the assistant.