Creamed Sweetbreads
From The chafing-dish supper, 1894
Presented as published in 1894. 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
832Calories
6 gProtein
15 gCarbs
94 gFat
Full nutrition (24 nutrients)
Calories832 kcal
Protein5.6 g
Carbohydrates15 g
Total Fat94 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol273 mg
Sodium50 mg
Potassium240 mg
Calcium147 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus145 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate13 mcg
Water139 g
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 13. The excerpt below is the record exactly as published.
CREAMED SWEETBREADS. One pair sweetbreads, parboiled, blanched, and cut into small pieces. Half pint cream. One tablespoonful butter. One tablespoonful flour. Salt, white pepper, and a pinch of nut- meg
Cook this with the app: pantry check, scaling, and the assistant.