Sweetbread and Celery Salad
From 1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p (1930).
Source and licence
From 1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p (1930), printed page 447, digitised by the Internet Archive: https://archive.org/details/1930-the-boston-cooking-school-cook-book-1896-fannie-merritt-farmer
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 cup sweetbread
- 1 cup finely
Method
- 1 cup sweetbread, parboiled (p.
- 295) 1 cup finely cut celery and cubed Cream Dressing (p.
- 464)