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Sweetbread Salad
From Around-the-world cook book, 1913
Serves 2
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
29Calories
3 gProtein
3 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories29 kcal
Protein2.8 g
Carbohydrates3 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium9.9 mg
Potassium231 mg
Calcium17 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus90 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.8 mcg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 56. The excerpt below is the record exactly as published.
SWEETBREAD SALAD Take equal parts of sweetbread and cucumber (cut in dice), arrange on individual plates on leaves of lettuce, and cover with mayonnaise and garnish with asparagus tips
Cook this with the app: pantry check, scaling, and the assistant.