gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sweetbread Salad (Salade au Ris de Veau)
From The Swedish, French, American cook book, 1918
Serves 1
A delicious salad for luncheon, dinner, or supper.
Presented as published in 1918. 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
549Calories
41 gProtein
0 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein41 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat42 g
Saturated Fat6.8 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol591 mg
Sodium377 mg
Potassium1161 mg
Calcium10 mg
Iron2.6 mg
Magnesium55 mg
Phosphorus1272 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A0 mcg
Vitamin E5.5 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B127.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate52 mcg
Choline0.3 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 446. The excerpt below is the record exactly as published.
weetbread Salad ( Salade au Ris de Veau) Cook sweetbreads from eighteen to twenty minutes in water, with pepper, salt, carrots, and onions; leave in the broth until cold. When cold, cut the sweetbreads in dices about half inch square, mix with some chopped lettuce (or celery, if in season); add some mayonnaise dressing — to each cup three tablespoons of the dressing
Cook this with the app: pantry check, scaling, and the assistant.