Chicken and Sweetbreads in Cream
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 53. The excerpt below is the record exactly as published.
Chicken and Sweetbreads in Cream. Use equal parts of chicken and sweetbreads cut in small cubes, and reheated in ^ cream sauce. One-half cup of sliced mushrooms, or truffles
Cook this with the app: pantry check, scaling, and the assistant.