Sweetbread and Cucumber Salad
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- two cups sweetbreads
- two cups cucumbers
- one teaspoon gelatine
- a slice from
- 6 tomatoes Heat chicken
- eight tomatoes
Method
- Mix two cups sweetbreads and two cups cucumbers cut in small pieces, with Mayonnaise Dressing;
- add one teaspoon gelatine, which has been dissolved in water.
- Press in timbale molds.
- Chill;
- remove from molds, and serve in individual nests of lettuce.
- Garnish with Mayonnaise Dressing and chopped parsley.
- 2 cups chicken stock 1½ tablespoons gelatine ¼ cup chopped chicken ¼ cup chopped ham 2 chopped pickles 2 chopped pimentoes 1 tablespoon lemon juice 1 tablespoon chopped parsley 6 tomatoes Heat chicken stock;
- season highly;
- dissolve gelatine in stock;
- add chicken, ham, pickles, pimentoes, lemon juice and parsley.
- Remove a slice from the top of each tomato, scoop out the pulp, fill the shells with the chicken jelly.
- Chill and serve on crisp lettuce leaves.
- Remove the skin from eight tomatoes;
- scoop out the inside.
- Chill shells.
- Drain pulp;
- add equal quantity of celery, shrimps and cucumber, mixed with Mayonnaise Dressing.
- Refill shells;
- serve on cress, and garnish with Mayonnaise Dressing.