Baked Sweetbreads

Name: Baked Sweetbreads
Ingredients: the sweetbreads; a teaspoonful of vinegar; a teaspoonful of salt; a bay leaf; a slice of onion; half a cupful of chopped celery; half a pint of the boiling stock

From My best 250 recipes, 1907

Presented as published in 1907. 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

166Calories

8 gProtein

26 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories166 kcal

Protein8.2 g

Carbohydrates26 g

Fiber2.7 g

Sugars10 g

Total Fat3.2 g

Saturated Fat0.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.5 g

Cholesterol7.1 mg

Sodium2787 mg

Potassium768 mg

Calcium100 mg

Iron1 mg

Magnesium37 mg

Phosphorus132 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A3.9 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.9 mg

Folate41 mcg

Choline31 mg

Caffeine0 mg

Water464 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 8. The excerpt below is the record exactly as published.

BAKED SWEETBREADS After washing the sweetbreads and removing the "tubes" put them in boiHng water; add a teaspoonful of vinegar, a teaspoonful of salt, a bay leaf, a slice of onion, and cook gently for three-quarters of an hour. Drain and save the liquor for stock. When the sweetbreads are cool remove the membrane and place them in a baking- pan with half a cupful of chopped celery and half a pint of the boiling stock

Cook this with the app: pantry check, scaling, and the assistant.