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Broiled Sweetbreads with Shirred Butter (Ris grilles au Beurre)
From The Swedish, French, American cook book, 1918
Serves 1
Serve for breakfast, luncheon, dinner, or supper.
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
25Calories
4 gProtein
0 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories25 kcal
Protein4.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol63 mg
Sodium17 mg
Potassium122 mg
Calcium0.8 mg
Iron0.3 mg
Magnesium5.8 mg
Phosphorus133 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate5.5 mcg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 226. The excerpt below is the record exactly as published.
oiled Sweetbreads with Shirred Butter ( Ris grilles au Bear re) Boil sweetbreads [see recipe: Boiled Sweetbreads]. When cold, cut in slices about half inch thick, rub over with some good butter, put on a broiler, and broil until golden brown. When serving, raise one slice on top of the other on a platter; serve shirred butter all around with some chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.