gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coquilles of Sweetbreads a la Reine
From The table, 1889
Serves 4
Presented as published in 1889. 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
134Calories
7 gProtein
6 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein6.6 g
Carbohydrates6.4 g
Fiber1.7 g
Sugars3.3 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol63 mg
Sodium915 mg
Potassium527 mg
Calcium13 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus185 mg
Zinc0.9 mg
Copper1.7 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C8.6 mg
Vitamin A13 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate22 mcg
Choline22 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 185. The excerpt below is the record exactly as published.
Coquilles of Sweetbreads a la Reine.— Cut four blanched sweet- breads (No. 601) in slices, and fry them in half an ounce of butter, half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season with half a tablespoonful of salt, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg. Reduce for ten minutes, and moisten with one gill of Allemande sauce (No. 210), adding six sliced mushrooms, two sliced truffles, and twelve small quenelles of godiveau
Cook this with the app: pantry check, scaling, and the assistant.