Sweetbread Salad
From The way to the heart, 1905
Serve very cold.
Presented as published in 1905. 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
1502Calories
2 gProtein
1 gCarbs
165 gFat
Full nutrition (34 nutrients)
Calories1502 kcal
Protein2.1 g
Carbohydrates1.3 g
Fiber0 g
Sugars1.3 g
Total Fat165 g
Saturated Fat26 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1402 mg
Potassium46 mg
Calcium18 mg
Iron0.5 mg
Magnesium2.3 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E7.2 mg
Vitamin K360 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate11 mcg
Choline76 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 38. The excerpt below is the record exactly as published.
Sweetbread Salad. Clean and boil large firm sweetbreads for ;^ an hour. Then remove the skin and fibres and cool thoroughly; cut in dice. Aiake a rich mayonnaise and mix it with the sweetbreads. Ar- range each plate with lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.