Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
28
Calories
1g
Protein
0g
Fat
7g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons lemon juice
- 1 pair sweetbreads
- 2 medium sized cucumbers
- half inch
Directions
1
1 pair sweetbreads, cooked 2 medium sized cucumbers, and cooled.
2
Peel cucumbers and stand in ice water for an hour, cut in dice almost half inch, break sweetbreads into small bits with silver knife, mix lightly, serve in cucumber boats on lettuce, with following dressing:
3
1 pt. double cream. l^ teaspoon salt.
4
4 tablespoons lemon juice. Dash cayenne.
5
Whip cream solid, mix gradually the lemon and season- ing; fold into salad.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive