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Sweetbread Salad
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
11Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories11 kcal
Protein1.2 g
Carbohydrates1 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol16 mg
Sodium34 mg
Potassium112 mg
Calcium14 mg
Iron0.1 mg
Magnesium4.8 mg
Phosphorus40 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.4 mcg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 94. The excerpt below is the record exactly as published.
SWEETBREAD SALAD. Mrs. Charles C. Thomas. Soak one pair of sweetbreads in cold water for twen- ty minutes, then boil in salted water for twenty min- utes. Cool and cut in slices, mix with one cup of cel- er
Cook this with the app: pantry check, scaling, and the assistant.