Philadelphia Cream Salad

Ingredients

• 1 good-sized pair of sweetbreads
• 2 tablespoons of tarragon vinegar
• 1 teaspoon of celery seed
• 4-lb. boiled chicken
• 1 grated Bermuda onion
• 1 tablespoon of soy
• 1 teaspoon of tobasco oil
• 1 teaspoon of salt
• ^ lb. Jordan almonds
• a tablespoon of lemon juice
• ^ pt. of thick cream
• ^ pt. of mayonnaise dressing

Method

1. 1

   Cook and cool sweetbreads, mix with tarragon vinegar and celery seed.

2. 2

   Prepare a 'capon' in a bowl, add sweetbreads, and chill overnight.

3. 3

   Mix chicken with sweetbreads, season, and fold in whipped cream and mayonnaise.

4. 4

   Serve on lettuce with olives and pinon-nuts.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 326. The excerpt below is the record exactly as published.

PHILADELPHIA CREAM SALAD.— Cook and cool quickly 1 good-sized pair of sweetbreads, pick apart, rejecting all the mem- brane, sprinkle with 2 .tablespoons of tarragon vinegar, and 1 tea- spoon of celery seed. Make a "capon" and put it in a bottom of a bowl, garlic side up. Put the sweetbreads on top, cover the bowl closely and stand aside over night. When about ready to serve the salad, skin and cut in cubes the meat of a cold, boiled, 4-lb.. chicken, and mix with the sweetbreads, which have been carefully lifted from the garlic. Sprinkle with 1 grated Bermuda onion, 1 tablespoon of soy, 1 teaspoon of tobasco oil, and 1 teaspoon salt. Add Yz lb. Jordan almonds, chopped fine, and a tablespoon of 476 CHEESE, MACARONI, NUTS, & RICE, ETC. lemon juice. Whip y^ pt. of thick cream to a very stiff froth, and at the last moment fold it into J^ pt. of mayonnaise dressing, and mix half of it with the chicken. Cover salad-dish with the crisp leaves of 2 head lettuce. Put chicken in the center and cover the top with the remaining mayonnaise. Garnish with ripe olives and Yi cup of dry pinon-nuts. Reserve the "heart" of 1 head of let- tuce for the center of the dish. — Mrs. W. H. Willis, Glencoe, 111. PIG'S FEET. — Boil pickled pig's feet until tender, drain, cool, and pick the meat from the bones. Mix with finely cut celery or cabbage or potatoes, and serve with French dressing. — Mrs. Allan George, Park Ridge, 111. PIMENTO SALAD. — iMix shredded pimentos with quartered hard-boiled eggs, sliced olives, pearl onions, and grated or sliced celery. Serve on lettuce with salad dressing. — Mrs. Robert S. Ap- pleton, 1128 Centre Ave., Wilmette, 111. VARIATION I. — Mix canned red pimentos with finely cut olives and celery. Season with grated onion, and serve on lettuce with mayonnaise. — Mrs. Jas. M. Northcott, 800 Forest Ave., Chi- cago, 111. PIMENTO AND PEA SALAD.— 1 can of peas, Ij^ cups cel- ery, cut small, 2 good-sized sweet pimentos, shredded with shears, mix all and pour over it a good boiled mayonnaise dressing. — Mrs. Robert P. Bruce, 405 S. Uth Ave., Maywood, 111. MOCK PINEAPPLE SALAD.— Peel, core, and cut into thin slices crosswise 4 sound apples. Peel 2 oranges, remove the thick outside white pulp, slice a little thicker, crossing, than the apples, removing the seeds. Lay a slice of orange upon a slice of apple. Place the slices in a circle in a glass dish. Pour over the juicei from the fruit. Sift white sugar and the juice of a lemon over it. — > Mrs. E. D. Kelley, Winnetka, 111. PLANTATION SALAD.— Peel and cut very fine 1 large cu- cumber, 1 green onion, 1 bunch of red raddishes, and shred 1 head of lettuce; mix all together with 1 teaspoon of salt

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