Creamed Sweetbreads
From The Wilson cook book, 1941
Presented as published in 1941. 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 Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 8. The excerpt below is the record exactly as published.
Creamed Sweetbreads Soak sweetbreads in weak lemon water 30 minutes. Boil in clear water until tender. When cool remove pipes and membranes and cut in small pieces. Mix with a rich cream sauce and serve on toast or in patties
Cook this with the app: pantry check, scaling, and the assistant.