gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweetbread Salad
From The home cook book, 1905
Serves 4
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
115Calories
20 gProtein
0 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories115 kcal
Protein20 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol283 mg
Sodium76 mg
Potassium554 mg
Calcium3.4 mg
Iron1.2 mg
Magnesium26 mg
Phosphorus604 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin C56 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B123.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate25 mcg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 88. The excerpt below is the record exactly as published.
SWEETBREAD SALAD After you have trimmed off the fat from fresh sweet- breads, wash in cold water and drop in boiling water enough to cover. Let them simmer till thoroughly parboiled, which will take about half an hour. Take from the water, cool, use a silver or wooden fork, and break in small pieces. Lay on crisp white lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.