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Creamed Sweetbreads
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
610Calories
7 gProtein
19 gCarbs
44 gFat
Full nutrition (32 nutrients)
Calories610 kcal
Protein7 g
Carbohydrates19 g
Fiber0 g
Sugars1.3 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol188 mg
Sodium52 mg
Potassium345 mg
Calcium82 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus212 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate7.6 mcg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 99. The excerpt below is the record exactly as published.
Creamed Sweetbreads. Soak 2 pairs of sweetbreads in salt water for 1 hour, then put in saucepan with cold water and boil 1% hours. When cold cut into pieces. Put in chafing dish or frying pan 1 dessertspoon ot butter and 1 dessertspoon flour well blended. When it melts add 168 KENTUCKY RECEIPT BOOK. % pint of cream and the sweetbreads. Cook 15 minutes. If desired 1 wine glass of sherry wine
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