Sweetbreads Salad
From Choice recipes, 1900
Presented as published in 1900. 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
1537Calories
240 gProtein
34 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1537 kcal
Protein240 g
Carbohydrates34 g
Fiber2.6 g
Sugars6.4 g
Total Fat42 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol3402 mg
Sodium1014 mg
Potassium7694 mg
Calcium161 mg
Iron15 mg
Magnesium366 mg
Phosphorus7412 mg
Zinc22 mg
Copper1.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C681 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K124 mcg
Vitamin B60.9 mg
Vitamin B1245 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.6 mg
Niacin (B3)66 mg
Folate328 mcg
Choline9.2 mg
Caffeine0 mg
Water1784 g
As published
This recipe was extracted from Choice recipes (1900), page 8. The excerpt below is the record exactly as published.
SWEETBREADS SALAD— Miss Laughlin Soak sweetbreads one hour in cold water and parboil twenty minutes. When cool, slice thin, rub the bottom of dish with sliced onions. Arrange leaves of lettuce on it, put on sweetbreads and more lettuce and pour mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.