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Braised Sweetbreads
From The new Annie Dennis cook book, 1905
Serves 4
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
47Calories
3 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein2.5 g
Carbohydrates9.4 g
Fiber2.7 g
Sugars2.7 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium2557 mg
Potassium276 mg
Calcium43 mg
Iron1.1 mg
Magnesium22 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.6 mcg
Choline3 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 75. The excerpt below is the record exactly as published.
Braised Sweetbreads Shred the sweetbreads after parboiling, place in a baking dish, make a tomato sauce of tomatoes seasoned with onion, salt and pepper
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