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Sweetbread and Cucumber Salad
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
13Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories13 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium8.4 mg
Potassium61 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus67 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.8 mcg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 126. The excerpt below is the record exactly as published.
Sweetbread and Cucumber Salad. Use a pair of sweetbreads that have been cooked slowly for twenty-five minutes. Cut into cubes. Mix with equal amount of cucumbers cut into dice. Season with French dressing
Cook this with the app: pantry check, scaling, and the assistant.