Creamed Sweetbread and Mushrooms
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 171. The excerpt below is the record exactly as published.
CREAMED SWEETBREAD AND MUSHROOMS 1 sweetbread, parboiled (p. 320) and _1: teaspoon lemon juice cut in small pieces 1 tablespoon butter 10 mushrooms, cleaned and cut 1 cup Velouté Sauce (p. 194) in pieces i tablespoor heavy cream Salt, pepper, and paprika
Cook this with the app: pantry check, scaling, and the assistant.