gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Baked Sweetbreads

Name: Baked Sweetbreads
Yield: 2 servings
Ingredients: One pair of sweetbreads; One-third of a medium-sized onion; Four slices of carrot; One stalk of celery; One sprig of parsley; a few thin slices of salt pork

From The Pattern cook-book, 1890

Serves 2

Presented as published in 1890. 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

76Calories

4 gProtein

15 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories76 kcal

Protein3.7 g

Carbohydrates15 g

Fiber3.8 g

Sugars6.8 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol31 mg

Sodium112 mg

Potassium540 mg

Calcium56 mg

Iron0.6 mg

Magnesium22 mg

Phosphorus121 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A1006 mcg

Vitamin E0.8 mg

Vitamin K32 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate32 mcg

Choline12 mg

Caffeine0 mg

Water158 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 72. The excerpt below is the record exactly as published.

BAKED SWEETBREADS. One pair of sweetbreads. One-third of a medium-sized onion. Four slices of carrot. One stalk of celery. One sprig of parsley. Place in the bottom of a baking dish a few thin slices of salt, por

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