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Creamed Sweetbreads on Toast
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
375Calories
21 gProtein
43 gCarbs
13 gFat
Full nutrition (32 nutrients)
Calories375 kcal
Protein21 g
Carbohydrates43 g
Fiber0.5 g
Sugars28 g
Total Fat13 g
Saturated Fat8.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol42 mg
Sodium958 mg
Potassium869 mg
Calcium682 mg
Iron1.1 mg
Magnesium62 mg
Phosphorus573 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A437 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B122.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.7 mg
Folate52 mcg
Caffeine0 mg
Water437 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 80. The excerpt below is the record exactly as published.
CREAMED SWEETBREADS ON TOAST devil's food CAKE PRESERVED STR.\WBERRIES COCOA Creamed Sweetbreads Add parboiled sweetbreads broken into small pieces to 2 c Medium White Sauce (4 T butter, 4 T flour, 2 c milk)
Cook this with the app: pantry check, scaling, and the assistant.