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Broiled Sweetbreads a la Brochette
From The Swedish, French, American cook book, 1918
Serves 1
Serve for breakfast, luncheon, or dinner.
Presented as published in 1918. 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
76Calories
3 gProtein
0 gCarbs
7 gFat
Full nutrition (31 nutrients)
Calories76 kcal
Protein2.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat7.2 g
Saturated Fat3.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol54 mg
Sodium16 mg
Potassium80 mg
Calcium1 mg
Iron0.3 mg
Magnesium3.8 mg
Phosphorus83 mg
Zinc0.3 mg
Copper1.3 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A4.8 mcg
Vitamin E0.2 mg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 227. The excerpt below is the record exactly as published.
cooked sweetbreads are at hand, this will make a delicious dish. Cut them in large dices; also take some fat bacon
Cook this with the app: pantry check, scaling, and the assistant.