Sweetbread 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
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.
one cup of celery cut in shreds, with mayonnaise dressing. Chill one hour. Serve in nests of lettuce. Garnish with mayonnaise, chopped olives and chopped chives. Shad Roe Salad Marinate two cups each of cucumber and cooked shad roe. Chill one hour; add one half cup mayonnaise. Ar- range in salad bowl ; garnish with marinated slices of cucumber and crisp lettuce leaves. Sprinkle the slices of cucumber with chopped chives. Shrimp Salad Marinate two cups of shrimps with French dressing. Add one half cup each of olives and pimentos. Chill one hour. Drain; add one half cup of mayonnaise dress- ing; serve on lettuce and garnish with whole shrimps. Spinach Salad Mix two cups cold, cooked, and seasoned spinach, with four hard-cooked eggs, finely chopped. Press into timbale molds; chill; remove; arrange in nests of lettuce; cover SALADS 183 with French dressing. Garnish top and edge of salad with egg.) arranged like daisies. Pass cream or mayon- naise dressing with this salad. Sweetbread Salad Marinate one cup each of cold cooked sweetbreads,
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