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Baked Sweetbreads
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
48Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein3.1 g
Carbohydrates6.6 g
Fiber0.7 g
Sugars2.5 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium701 mg
Potassium223 mg
Calcium25 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate12 mcg
Choline7.7 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 154. The excerpt below is the record exactly as published.
Baked Sweetbreads After washing the sweetbreads and removing the "tubes" put them in boiling water; add a saucepan of vinegar, a teaspoon 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 cup of chopped celery and half a pint of the boiling stock
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