Broiled Sweetbreads
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Sweetbreads deteriorate quickly after cooking.
Presented as published in 1885. 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
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 158. The excerpt below is the record exactly as published.
BROILED SWEETBREADS. For this dish, the sweetbreads may be used either blanched or simply washed and trimmed. Split them, dip them in butter melted and seasoned with pepper and salt, lay them between the bars of a double wire gridiron
Cook this with the app: pantry check, scaling, and the assistant.