Escalop of Sweetbreads

Name: Escalop of Sweetbreads
Ingredients: Trim sweetbread and cut into four pieces; Trim four large mushrooms; and tomatoes; one teaspoonful of breadcrumbs; Cover with a slice of fat bacon or ham, cut very thin; Flavor with sweet herbs as desired

From Paper-bag cookery, 1911

Presented as published in 1911. 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

207Calories

20 gProtein

29 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories207 kcal

Protein20 g

Carbohydrates29 g

Fiber8.6 g

Sugars18 g

Total Fat4.5 g

Saturated Fat1.1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.2 g

Cholesterol17 mg

Sodium343 mg

Potassium2148 mg

Calcium62 mg

Iron3.2 mg

Magnesium85 mg

Phosphorus439 mg

Zinc3.1 mg

Copper1.2 mg

Manganese0.7 mg

Vitamin D0.8 mcg

Vitamin C72 mg

Vitamin A202 mcg

Vitamin E2.7 mg

Vitamin K38 mcg

Vitamin B60.8 mg

Vitamin B120.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)15 mg

Folate123 mcg

Choline107 mg

Caffeine0 mg

Water732 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 12. The excerpt below is the record exactly as published.

Escalop of Sweetbreads. — Trim sweet- bread and cut into four pieces. Trim four large mushrooms and tomatoes. Roll the sweetbread in flour, and put it between the mushrooms and tomatoes. Well butter your paper-bag, and arrange the above nicely in the middle. Place one teaspoonful of bread- crumbs on top. Cover with a slice of fat bacon or ham, cut very thin. Flavor with sweet herbs as desired

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