Creamed Sweetbreads
From The art of cookery, 1899
Serves 1
Serve warm.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 129. The excerpt below is the record exactly as published.
Creamed Sweetbreads. — Free the cooked sweetbreads from skin and separate them into small pieces. To each cup of sweetbreads add half a cup of White Sauce No. 4 and an eighth of a teaspoonful of grated lemon peel, mixed with half its bulk of ground mace
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