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Sweetbread Salad With Cheese Balls
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
This quantity makes 10 or 12 balls. One pound of sweetbread makes enough for six people.
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
425Calories
18 gProtein
1 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein18 g
Carbohydrates1.2 g
Fiber0 g
Sugars0.2 g
Total Fat39 g
Saturated Fat7.3 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol290 mg
Sodium355 mg
Potassium470 mg
Calcium87 mg
Iron1.3 mg
Magnesium25 mg
Phosphorus505 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C37 mg
Vitamin A66 mcg
Vitamin E5.1 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate30 mcg
Choline74 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 6 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 With Cheese Balls. Stew sweetbreads until very tender, then cut into dice, salt them and mix with a cup of celery cut into small pieces and mayonnaise dressing. Grate Yz cup of cheese, mix with whites of 3 eggs beaten first to a stiff froth and a dash of cayenne; form this into balls about the size of marbles, roll in fine breadcrumbs and drop into hot lard. Serve a spoon- ful of sweetbread salad on 2 lettuce leaves with a cheese ball on plate. This quantity makes 10 or 12 balls. One pound of sweetbread
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