Cucumber and Sweetbread Salad

Ingredients

• two pair of sweetbreads
• 2 T gelatine
• 34 c cold water
• I c boiling water
• 4 T lemon juice
• i pint of double cream
• on a lettuce leaf

Method

1. 1

   Prepare sweetbreads, cool and cut into dice.

2. 2

   Have cucumber cubes in salted ice water.

3. 3

   Soak gelatine in cold water, dissolve in boiling water, add lemon juice, salt, and pepper.

4. 4

   Whip cream until stiff, fold in gelatine, sweetbreads, and cucumbers.

5. 5

   Turn into moulds and serve with dressing.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 99. The excerpt below is the record exactly as published.

Cucumber and Sweetbread Salad Prepare two pair of sweetbreads according to directions given on p. 138. Cool and cut into dice. Have ready an equal quantity of cucumber cubes standing in salted ice JANUARY MENUS 177 water. Soak 2 T gelatine in 34 c cold water, then dissolve in I c boiling water. Add 4 T lemon juice, salt and pep- per. While cooling whip i pint of double cream until stiff. Add the gelatine, the sweetbreads and the cucumbers. Fold all together, turn into moulds wet with cold water, either individual or one large mould. The latter should be square so that the salad may be cut in good serving pieces. Serve on a lettuce leaf

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