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Baked Lamb’s Sweetbreads
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
66Calories
5 gProtein
8 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories66 kcal
Protein4.5 g
Carbohydrates7.7 g
Fiber0.4 g
Sugars0.1 g
Total Fat2.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.5 mg
Sodium60 mg
Potassium101 mg
Calcium7.6 mg
Iron0.9 mg
Magnesium3 mg
Phosphorus36 mg
Zinc1.2 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate30 mcg
Choline7.7 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 248. The excerpt below is the record exactly as published.
Baked Lamb’s Sweetbreads. — Clean the sweetbreads, washing them in plenty of water, then steep them in water for an hour or more. Drain the sweetbreads and blanch them in boiling water till firm, then boil slowly for a-quarter-of-an-hour. At the end of that tune, drain and wipe the sweetbreads on a cloth. Roll them in beaten yolk of eggs, then in plenty of grated breadcrumb, and put them in a quick oven till nicely browned. Boil \ pint of gravy with 1 wineglassful of sherry
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