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Blanquette of Lamb's Sweetbreads
From Twentieth century home cook book, 1905
Serves 2
Mushrooms, cucumbers, truffles, or asparagus-peas may be added.
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
622Calories
19 gProtein
34 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein19 g
Carbohydrates34 g
Fiber2.7 g
Sugars5.9 g
Total Fat46 g
Saturated Fat17 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol225 mg
Sodium537 mg
Potassium982 mg
Calcium156 mg
Iron2.7 mg
Magnesium58 mg
Phosphorus515 mg
Zinc1.8 mg
Copper5.2 mg
Manganese0.3 mg
Vitamin D2.1 mcg
Vitamin C23 mg
Vitamin A182 mcg
Vitamin E1.2 mg
Vitamin K3.7 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate31 mcg
Choline31 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 65. The excerpt below is the record exactly as published.
BLANQUETTE OF LAMB'S SWEETBREADS. Take about eight throat sweetbreads ; steep them in water, scald them, and then braise them in a small stewpan with very little moisture ; they will be done in about a quarter of an hour ; put them on a dish to cool j cut them into scollops, and put into a stewpan containing pure white sauce, toss the whole together till warm, then dish up the blanquette in a conical form, garnish it round with a border of potatoes
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