Sweetbread Salad

Ingredients

• Two sets of sweetbreads
• 1 can of mushrooms
• 3 bunches of celery

Method

1. 1

   Boil the sweetbreads and mushrooms until done.

2. 2

   Cut in blocks, also the celery.

3. 3

   Mix well and pour over a mayonnaise dressing.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 110. The excerpt below is the record exactly as published.

2 bunches of celery, 1 medium size onion. Chop celery and onion finely, cut the hard-boiled eggs in dice, peel potatoes, cut in dice also, then add this dressing, mixing lightly; 1 even tablespoon of flour, 2-3 of a cup of milk, 2 eggs, 1-3 cup of vinegar, 1 table- spoon of sugar, 2 teaspoons dry mustard, butter size of 2 walnuts, 1 teaspoon of salt. Boil this until tolerably thick, stir in the onion and celery while hot, then the potatoes and the hard-boiled eggs. This salad must be made quickly and put together while potatoes and eggs are hot. Serve on crisp lettuce leaves. Potato Salad. Boil 6 potatoes. When cold cut into dice. Have same amount of celery cut in small pieces, chop 1 onion and add 1 tablespoon of capers, salt and cayenne pepper to taste. Mix well with a mayon- naise dressing. Sweetbread Salad. Two sets of sweetbreads, 1 can of mushrooms

Cook this with the app: pantry check, scaling, and the assistant.