Creamed Sweetbreads
From Use and preparation of food, 1919
Presented as published in 1919. 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
308Calories
9 gProtein
20 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories308 kcal
Protein9.2 g
Carbohydrates20 g
Fiber0 g
Sugars12 g
Total Fat21 g
Saturated Fat16 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium382 mg
Calcium302 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus259 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.6 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate19 mcg
Choline43 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 71. The excerpt below is the record exactly as published.
CREAMED SWEETBREADS. i • . ■ Cook sweetbreads as directed above for calves' brains. Dice in i-iuch cubes and heat in a cream sauce made from 1 tablespoon butter substitute, li table- siX)ons flour, and 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.