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Escalop of Sweetbreads
From Soyer's standard cookery, 1912
Serves 4
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
111Calories
6 gProtein
5 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein6.1 g
Carbohydrates5.2 g
Fiber1.5 g
Sugars3.3 g
Total Fat7.7 g
Saturated Fat3.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol60 mg
Sodium91 mg
Potassium404 mg
Calcium15 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus135 mg
Zinc0.7 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C17 mg
Vitamin A56 mcg
Vitamin E0.9 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate19 mcg
Choline17 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 130. The excerpt below is the record exactly as published.
Escalop of Sweetbreads. Trim sweetbread 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 breadcrumbs on top. Cover with a slice of fat bacon or ham
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