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Sweetbread Salad

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients
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Sweetbread Salad

Ingredients

Directions

  1. Mrs. C. Earle Hooven.

  2. Sweetbreads. Celery.

  3. Let sweetbreads lie in salt water 1 hour. Drain and plunge in boiling water seasoned with salt. Boil until tender; drain, and cool. Break into nice-sized pieces, and add an equal amount of celery cut in pieces. Mix with mayonnaise No. 6, and serve on lettuce leaves.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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