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Creamed Sweetbreads
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
Nutrition per serving
213Calories
15 gProtein
22 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories213 kcal
Protein15 g
Carbohydrates22 g
Fiber0.3 g
Sugars14 g
Total Fat7.4 g
Saturated Fat4.4 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol83 mg
Sodium496 mg
Potassium557 mg
Calcium342 mg
Iron0.8 mg
Magnesium37 mg
Phosphorus420 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C12 mg
Vitamin A219 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate32 mcg
Caffeine0 mg
Water238 g
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.
Creamed Sweetbreads. Use parboiled sweetbreads cut into cubes, allowing one cup of thin white sauce
Cook this with the app: pantry check, scaling, and the assistant.