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Sweetbread and Cucumber Salad
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
140Calories
22 gProtein
3 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories140 kcal
Protein22 g
Carbohydrates3.3 g
Fiber0 g
Sugars0 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol296 mg
Sodium82 mg
Potassium768 mg
Calcium22 mg
Iron1.2 mg
Magnesium39 mg
Phosphorus657 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K27 mcg
Vitamin B60 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate26 mcg
Choline0.3 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 72. The excerpt below is the record exactly as published.
Sweetbread and Cucumber Salad Mix two cups sweetbreads and two cups cucumbers cut in small pieces, with mayonnaise dressing; add one tea- spoon gelatine
Cook this with the app: pantry check, scaling, and the assistant.