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Sweetbread and Peas Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Canthorn, Wilmette, 111.
Presented as published in 1912. 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
81Calories
3 gProtein
6 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein2.5 g
Carbohydrates6.1 g
Fiber0.4 g
Sugars0.4 g
Total Fat5.2 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol16 mg
Sodium59 mg
Potassium257 mg
Calcium24 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A2.4 mcg
Vitamin E0.8 mg
Vitamin K34 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate5.7 mcg
Choline1.9 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 333. The excerpt below is the record exactly as published.
SWEETBREAD AND PEAS SALAD.— Boil 1 pair of sweet- breads and cut up into small pieces. Mix thoroughly with 1 can of peas and pour 1 teaspoon onion juice over them. Mix thorough- ly with mayonnaise dressing. Serve cold upon lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.