Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-fourth tablespoonful of gelatine in a table- spoonful of cold water
- one tablespoonful
- half cup of cream beaten thick
- a slice of onion
- a cup of cucumber cubes
- one pair of sweetbreads twenty minutes in boiling
- two tablespoon- fuls of boiling water
- lemon juice
- salt
Directions
Simmer one pair of sweetbreads twenty minutes in boiling, salted, acidulated water, with a bit of bay leaf, a slice of onion and a blade of mace. Cool and cut in dice. There should be three-fourths of a cup. Soak one-fourth tablespoonful of gelatine in a table- spoonful of cold water and dissolve in two tablespoon- fuls of boiling water. Add one tablespoonful and a half of lemon juice and a half cup of cream beaten thick. Add the cubes of sweetbreads, one-fourth of a cup of cucumber cubes and season with salt and pap- rica. Turn into moulds, chill and serve on lettuce leaves with French or mayonnaise dressing.