Sweet-Bread Salad

Name: Sweet-Bread Salad
Ingredients: 2 pairs sweet-breads; 3 stalks celery; 1 can mushrooms; 2 hard-boiled eggs; teacup vinegar; 1 teaspoon salt; 1 raw egg, well beaten; 1 teaspoon pepper; 3 teaspoons oil or butter; 1 teaspoon French mustard; 2 teaspoons white sugar

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

414Calories

16 gProtein

30 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories414 kcal

Protein16 g

Carbohydrates30 g

Fiber6.6 g

Sugars9.8 g

Total Fat23 g

Saturated Fat11 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol402 mg

Sodium312 mg

Potassium793 mg

Calcium237 mg

Iron3.8 mg

Magnesium71 mg

Phosphorus256 mg

Zinc1.5 mg

Copper0.4 mg

Manganese3.5 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A249 mcg

Vitamin E1.6 mg

Vitamin K42 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.4 mg

Folate49 mcg

Choline299 mg

Caffeine0 mg

Water425 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 19. The excerpt below is the record exactly as published.

SWEET-BREAD SALAD. Mary E. Bonner, (Intelligencer.) 2 pairs sweet-breads. 3 stalks celery. 1 can mushrooms. Boil sweet-breads dry and cut in small jneces ; wash and dry celery, cut in small pieces. Boil mushrooms, dry and mix all together with Mayonnaise dressing : — • 2 hard-boiled eggs. teacup vinegar. 1 teaspoon salt. 1 raw egg, well beaten. 1 teaspoon pepper. 3 teaspoons oil or butter. 1 teaspoon French mustard. 2 teaspoons white sugar

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