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Bechamel Sweetbreads

Name: Bechamel Sweetbreads
Yield: 1 servings
Ingredients: One pair sweetbreads; One tablespoonful of flour; One gill of cream; One-half teaspoonful of salt; One gill of stock; Six mushrooms, in quarters; Yolks of two eggs

From Twentieth century home cook book, 1905

Serves 1

Recipe by Mrs. Atney Fallon, Wayne, Pa.

Presented as published in 1905. 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

691Calories

33 gProtein

25 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories691 kcal

Protein33 g

Carbohydrates25 g

Fiber4.2 g

Sugars8.7 g

Total Fat54 g

Saturated Fat27 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol555 mg

Sodium1371 mg

Potassium1720 mg

Calcium143 mg

Iron4.6 mg

Magnesium65 mg

Phosphorus768 mg

Zinc4.2 mg

Copper1.4 mg

Manganese0.3 mg

Vitamin D2.8 mcg

Vitamin C21 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K3.1 mcg

Vitamin B60.7 mg

Vitamin B121.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)17 mg

Folate136 mcg

Choline367 mg

Caffeine0 mg

Water553 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 61. The excerpt below is the record exactly as published.

BECHAMEL SWEETBREADS. One pair sweetbreads. One tablespoonful of flour. One gill of cream. One-half teaspoonful of salt. One gill of stock. Six mushrooms, in quarters. Yolks of two eggs

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