dairy-freenut-freesoy-freefish-freeshellfish-free
Sweet-Bread Salad
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
607Calories
91 gProtein
1 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein91 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat23 g
Saturated Fat24 g
Monounsaturated Fat82 g
Polyunsaturated Fat13 g
Omega-30.7 g
Cholesterol1506 mg
Sodium447 mg
Potassium2352 mg
Calcium71 mg
Iron6.5 mg
Magnesium117 mg
Phosphorus2617 mg
Zinc8.3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C223 mg
Vitamin A160 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B1216 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)22 mg
Folate147 mcg
Choline294 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 502. The excerpt below is the record exactly as published.
SWEET-BREAD SALAD. Boil the sweetbread twenty minutes, then drop them into cold milk ; wipe dry, split them and fry in butter until brown ; cut them in small pieces and mix with lettuce. Make a dressing of the yolks of two eggs, two tablespoonfuls of vinegar, two teaspoonfuls -of mixed mustard, salt and half a cup of olive oil
Cook this with the app: pantry check, scaling, and the assistant.