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Sweetbread Salad

Name: Sweetbread Salad
Yield: 3 servings
Ingredients: Yi lb. sweetbreads parboiled and diced; lj/2 lt)s. brains parboiled and diced; 1 can peas; 1 small stalk celery cut fine; 1 head lettuce

From The Portland Woman's Exchange Cook Book, 1913

Serves 3

Presented as published in 1913. 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

444Calories

40 gProtein

11 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories444 kcal

Protein40 g

Carbohydrates11 g

Fiber0.5 g

Sugars0.5 g

Total Fat26 g

Saturated Fat5.8 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol7016 mg

Sodium382 mg

Potassium1324 mg

Calcium136 mg

Iron6.8 mg

Magnesium64 mg

Phosphorus1274 mg

Zinc3.9 mg

Copper0.8 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C65 mg

Vitamin A19 mcg

Vitamin E2.3 mg

Vitamin K43 mcg

Vitamin B60.6 mg

Vitamin B1224 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)12 mg

Folate29 mcg

Choline2.4 mg

Caffeine0 mg

Water443 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 50. The excerpt below is the record exactly as published.

Sweetbread Salad. Yi lb. sweetbreads parboiled and diced. lj/2 lt)s. brains parboiled and diced. 1 can peas. 1 small stalk celery cut fine. 1 head lettuce

Cook this with the app: pantry check, scaling, and the assistant.