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Boiled Lamb's Sweetbreads
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
751Calories
35 gProtein
50 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein35 g
Carbohydrates50 g
Fiber10 g
Sugars8.8 g
Total Fat58 g
Saturated Fat20 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol631 mg
Sodium923 mg
Potassium969 mg
Calcium232 mg
Iron8.6 mg
Magnesium129 mg
Phosphorus533 mg
Zinc3.9 mg
Copper1.3 mg
Manganese1.2 mg
Vitamin D3 mcg
Vitamin C13 mg
Vitamin A275 mcg
Vitamin E1.8 mg
Vitamin K75 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.9 mg
Folate151 mcg
Choline487 mg
Caffeine0 mg
Water576 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 249. The excerpt below is the record exactly as published.
Boiled Lamb's Sweetbreads. — Wash the sweetbreads and leave them in water for an hour or two, then blanch them. Put them in a saucepan with a piece of mace, i pint of broth, and salt and pepper. Knead loz. of butter with 1 table-spoonful of flour, stir it in with the sweet- breads, and keep them boiling gently for thirty -five minutes. Beat three eggs with 1 teacupful of cream, and mix with them 1 table-spoonful of finely-chopped parsley and a small quantity of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.