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Sweetbread Salad

A salad of sliced sweetbreads, celery, French dressing, lettuce, mayonnaise dressing, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Celery and lettuce match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,033 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Sweetbread Salad

Ingredients

Directions

Prepare the sweetbreads

  1. Soak the sweetbreads in cold water for 20 minutes.

  2. Boil the sweetbreads in salted water for 20 minutes.

  3. Cool and slice the sweetbreads.

Assemble and serve

  1. Mix the sliced sweetbreads with chopped celery.

  2. Cover with French dressing and chill for 30 minutes.

  3. Serve with lettuce and mayonnaise dressing.

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. Celery + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together2,033 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that forms the body of the salad.
Celery
Adds crisp texture and a fresh, mild crunch against the soft sweetbreads.
Mayonnaise dressing
Adds fat and creaminess, giving the salad moisture and a rich mouthfeel.

The step that matters

Boil the sweetbreads in salted water. Boiling firms the delicate tissue so it can be sliced cleanly. Undercooked sweetbreads stay soft and may fall apart, while overcooking makes them tough and dry.

“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.

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