gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweetbread Salad
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
343Calories
23 gProtein
15 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein23 g
Carbohydrates15 g
Fiber0 g
Sugars6.6 g
Total Fat20 g
Saturated Fat3.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat9.6 g
Omega-30 g
Cholesterol296 mg
Sodium1166 mg
Potassium1108 mg
Calcium81 mg
Iron1.4 mg
Magnesium53 mg
Phosphorus689 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A13 mcg
Vitamin E3 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B124 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate33 mcg
Choline19 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 219. The excerpt below is the record exactly as published.
SWEETBREAD SALAD 1 cup sweetbread, parboiled Cream Dressing (p. 494) or German (p. 320) and cubed Cream Dressing (p. 493) 1 cup finely cut celery or Lettuce cucumber, diced
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