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Oyster-and-Sweetbread Salad

Name: Oyster-and-Sweetbread Salad
Yield: 3 servings
Ingredients: a pair of cold cooked sweetbreads; one pint of oysters; French dressing; a bed of lettuce

From Kirmess cook book, 1907

Serves 3

Presented as published in 1907. 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

598Calories

12 gProtein

14 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories598 kcal

Protein12 g

Carbohydrates14 g

Fiber0 g

Sugars1 g

Total Fat56 g

Saturated Fat10 g

Monounsaturated Fat16 g

Polyunsaturated Fat26 g

Omega-30 g

Cholesterol87 mg

Sodium670 mg

Potassium594 mg

Calcium131 mg

Iron7.9 mg

Magnesium44 mg

Phosphorus245 mg

Zinc65 mg

Copper4.8 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C4.5 mg

Vitamin A41 mcg

Vitamin E7.4 mg

Vitamin K43 mcg

Vitamin B60.1 mg

Vitamin B1215 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate13 mcg

Choline107 mg

Caffeine0 mg

Water363 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 98. The excerpt below is the record exactly as published.

OYSTER-AND SWEETBREAD SALAD. Janet McKenzie Hill, Boston. Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of oysters, drain, cool, and cut in halves; marinate the sweetbreads and oysters with French dressing, and allow them to stand at least half an hour; drain, mix with mayonnaise, and serve on a bed of lettuce

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