gluten-freenut-freesoy-freefish-freeshellfish-free
Sweetbread, Cucumber-and-Tomato Salad
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. E. Worth, Wheeling, 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
433Calories
7 gProtein
15 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein6.5 g
Carbohydrates15 g
Fiber0 g
Sugars1.1 g
Total Fat39 g
Saturated Fat9.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat16 g
Omega-30.7 g
Cholesterol74 mg
Sodium291 mg
Potassium700 mg
Calcium75 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus189 mg
Zinc1.1 mg
Copper1.6 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A34 mcg
Vitamin E3.2 mg
Vitamin K109 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate1 mcg
Choline6.5 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 2 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, CUCUMBER-AND-TOMATO SALAD.— Marinate a pair of cooked sweetbreads with French dressing; chill, drain, and mix with sliced cucumbers and mayonnaise dressing, COOK COUNTY COOK BOOK 485 whitened with whipped cream. Arrange in a salad dish. Surround with slices of chilled tomato in nests of lettuce with French dress- ing. On tomato dispose slices of sweetbread, capped with stars of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.