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Sweetbread Salad

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lettuce and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,301 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Sweetbread Salad

Ingredients

Directions

  1. Soak the sweetbreads in salted water for 1 hour, then drain.

  2. Remove any strings and blood, then place them in boiling water and cook for 15 minutes.

  3. Drain and let them cool.

  4. Cut the cooled sweetbreads into small pieces.

  5. Mix the sweetbreads with mayonnaise dressing.

  6. Arrange on lettuce leaves or in a salad dish.

  7. Garnish with slices of hard boiled eggs.

  8. Serve very cold.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lettuce + eggtop 30% of all pairs
    Smell alikelow
    Cooked together3,301 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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