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Sweetbread Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Jeffries, Winnetka, 111.
Presented as published in 1912. 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
73Calories
3 gProtein
13 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein3.3 g
Carbohydrates13 g
Fiber1.3 g
Sugars0.9 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol16 mg
Sodium201 mg
Potassium418 mg
Calcium43 mg
Iron2.4 mg
Magnesium23 mg
Phosphorus85 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate5.1 mcg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 332. The excerpt below is the record exactly as published.
SWEETBREAD SALAD.— Cut cold boiled sweetbreads into small dice, and place in a salad-bowl; add some chopped boiled po- tatoes and a small quantity of celery, cut into pieces. Place in the refrigerator until ready to serve, pour over boiled salad dressing; garnish with heart lettuce
Cook this with the app: pantry check, scaling, and the assistant.