Skip to main content
Main

Sweetbread Salad

A salad of parboiled sweetbreads dressed with mayonnaise and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Sweetbread Salad

Ingredients

Directions

Prepare

  1. Parboil the sweetbreads until cooked.

  2. Cool the sweetbreads.

  3. Cut the sweetbreads into large pieces.

  4. Marinate the pieces.

  5. Let the sweetbreads stand for 1 hour in a cool place.

  6. Pour off any dressing not absorbed by the sweetbreads.

Dress and chill

  1. Add enough mayonnaise to cover each piece of sweetbread.

  2. Mix thoroughly.

  3. Chill on ice or pack in ice.

Serve

  1. When serving, sprinkle each portion with paprika.

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.

Explore the science

What each ingredient does

Sweetbreads
Form the main body of the salad, with a tender texture that parboiling helps firm for cutting.
Mayonnaise
Adds fat and moisture, coating the pieces and giving the salad its richness.

The step that matters

Cool the sweetbreads before adding mayonnaise. Mayonnaise is an emulsion of fat and egg that thins or separates when warm. Cooling the sweetbreads fully before dressing helps the mayonnaise stay thick and cling to each piece.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes