vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sweetbread Salad
From With a saucepan over the sea, 1902
Serves 4
This is both dainty and good.
Presented as published in 1902. 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
29Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein2 g
Carbohydrates5.2 g
Fiber2.1 g
Sugars2.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.8 mg
Potassium88 mg
Calcium9.1 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline10 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 52. The excerpt below is the record exactly as published.
SWEETBREAD SALAD. (AustrU.) Parboil one pair of large sweetbreads and cut them into dice ; in cooking them season the water with onion, carrot, celery, and parsley, or else cook them in some white broth. Mix the pieces with an equal amount of cooked green peas, and cover 152 i With a Saucepan over the Sea with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.