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Jellied Sweetbread and Cucumber Salad
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
104Calories
3 gProtein
10 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein3.3 g
Carbohydrates10 g
Fiber2.2 g
Sugars0.7 g
Total Fat6.2 g
Saturated Fat3.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol15 mg
Sodium46 mg
Potassium391 mg
Calcium51 mg
Iron1.8 mg
Magnesium23 mg
Phosphorus61 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A154 mcg
Vitamin E1.8 mg
Vitamin K39 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate4.9 mcg
Choline3.8 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 217. The excerpt below is the record exactly as published.
JELLIED SWEETBREAD AND CUCUMBER SALAD 1 sweetbread, parboiled (p. 320) with a bit of bay leaf, 1 slice onion, and 1 blade mace 14 tablespoon granulated gela- tine, soaked in Y% tablespoon cold water 11% tablespoons boiling water 1% tablespoons vinegar 14 cup heavy cream, beaten stiff Salt and paprika Lettuce French Dressing * 34 cup cucumber cubes
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