Creamed Sweetbreads

Ingredients

• Remove pipes and membranes
• with one tablespoon of lemon juice
• Heat one pint of cream or milk
• beat the yolks of three eggs
• Add one tablespoon of butter
• and one of flour (dampen flour)

Method

1. 1

   Cook in boiling salted water for twenty minutes; then plunge in cold water to harden.

2. 2

   Cut or break the sweetbreads into small sections and mix with the following sauce: Heat one pint of cream or milk; beat the yolks of three eggs, add a little cold milk, strain them into the warm cream and cook over hot water until the eggs thicken the cream like boiled custard.

3. 3

   Add one tablespoon of butter and one of flour (dampen flour); salt and pepper to taste.

4. 4

   Stir all the time and when smooth and very thick pour over the sweetbreads.

5. 5

   Put them in a scalloped dish, in shells, or in paper cases.

6. 6

   Cover with buttered bread crumbs and bake until crumbs are brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 25. The excerpt below is the record exactly as published.

Creamed Sweetbreads Remove pipes and membranes, then cook in boiling salted water, with one tablespoon of lemon juice, for twenty minutes; then plunge in cold water to harden. Cut or break the sweetbreads into small sections and mix with the following sauce: Heat one pint of cream or milk; beat the yolks of three eggs, add a little cold milk, strain them into the warm cream and cook over hot water until the eggs thicken the cream like boiled custard. Add one tablespoon of butter and one of flour (dampen flour)

Cook this with the app: pantry check, scaling, and the assistant.