Picnic
Sweetbreads with celery salad
Marion Harland’s original method for Sweetbreads with celery salad, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash the sweetbreads thoroughly and let them stand in cold water half an hour.
- Boil in salted water twenty minutes and then put in cold water again for a few minutes, to harden.
- To one cupful of minced sweetbreads add one cupful of diced celery and one-half cupful of chopped nuts.
- Cover well with mayonnaise dressing to which some whipped cream has been added.
Historical transcription
Source method
- 1
Wash the sweetbreads thoroughly and let them stand in cold water half an hour. Boil in salted water twenty minutes and then put in cold water again for a few minutes, to harden. To one cupful of minced sweetbreads add one cupful of diced celery and one-half cupful of chopped nuts. Cover well with mayonnaise dressing to which some whipped cream has been added.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.