Sweetbread Salad
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 78. The excerpt below is the record exactly as published.
SWEETBREAD SALAD. Clean and parboil one pair of calf's heart sweetbreads, then throw in cold water three-quarters of an hour; cover them with fresh boiling water and simmer twenty minutes ; add to the water one bay leaf, a sprig of par- sley, one-half teaspoonful of salt and a slice of onion ; when it reaches boiling point throw the sweetbreads in cold water and slice them with a silver knife ; add two- thirds as much chopped white celer
Cook this with the app: pantry check, scaling, and the assistant.