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Sweet Bread Salad

Name: Sweet Bread Salad
Yield: 3 servings
Ingredients: Four hard boiled eggs; one raw egg; three tablespoons of salad oil; one teaspoon of salt; one of pepper; two of sugar; two of mixed mustard; one-half a teacup of vinegar; one calf's sweet bread; two heads of lettuce

From The new home cook book, 1896

Serves 3

For salmon salad, substitute salmon for sweet bread.

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

526Calories

17 gProtein

45 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories526 kcal

Protein17 g

Carbohydrates45 g

Fiber0.9 g

Sugars17 g

Total Fat30 g

Saturated Fat5.1 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.1 g

Omega-30.5 g

Cholesterol311 mg

Sodium1118 mg

Potassium765 mg

Calcium126 mg

Iron2.3 mg

Magnesium44 mg

Phosphorus357 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A126 mcg

Vitamin E6.1 mg

Vitamin K84 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3 mg

Folate37 mcg

Choline245 mg

Caffeine0 mg

Water492 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new home cook book (1896), page 52. The excerpt below is the record exactly as published.

SWEET BKEAD SALAD. Mrs. D. C. B. Four hard boiled eggs, one raw egg, three tablespoons of salad oil, one teaspoon of salt, one of pepper, two of sugar, two of mixed mustard, one-half a teacup of vine- gar, one calf's sweet bread, and two heads of lettuce

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