vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Sweetbreads
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.6 kcal
Protein0.1 g
Carbohydrates1 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium1.7 mg
Calcium4.2 mg
Iron0.4 mg
Magnesium0.4 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline0.2 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 144. The excerpt below is the record exactly as published.
Broiled Sweetbreads Take two pairs of round, firm heart sweetbreads, broil; let stand in cold water for one hour, changing water often; then cover with boiling water and let simmer for one hour, according to thickness; drain, cover with cold water and let stand for about half an hour; drain, wipe dry and set aside until ready to use. Cut in lengthwise halves and set on a well-greased broiler be- neath the burner; let cook until slightly brown, then turn and cook on other side, about five or six minutes in all. Serve on hot platter, spread with butter, and garnish with peas or in any way desired
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