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Sweetbread Salad
From The new Annie Dennis cook book, 1905
Serves 3
Presented as published in 1905. 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
572Calories
6 gProtein
12 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein5.6 g
Carbohydrates12 g
Fiber0.9 g
Sugars2.5 g
Total Fat56 g
Saturated Fat8.8 g
Monounsaturated Fat13 g
Polyunsaturated Fat33 g
Omega-33.9 g
Cholesterol73 mg
Sodium1290 mg
Potassium447 mg
Calcium47 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus157 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A12 mcg
Vitamin E2.4 mg
Vitamin K161 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate17 mcg
Choline28 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 104. The excerpt below is the record exactly as published.
Sweetbread Salad Clean and parboil two pairs of sweetbreads, throw into cold water for half an hour. Remove the fat and skin and cover with fresh boiling water; add a tea- spoonful of salt and simmer gently twenty minutes. When done, stand away to cool. When cool, cut into thin slices. Wash and dry the tender leaves^ from one head of lettuce. Rub a dish with onion and make in it a half pint of mayonnaise. Place a thin slice of onion
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