Fricassee of Sweetbreads
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
112Calories
9 gProtein
12 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories112 kcal
Protein8.9 g
Carbohydrates12 g
Fiber1.4 g
Sugars4 g
Total Fat6.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Cholesterol18 mg
Sodium2895 mg
Potassium428 mg
Calcium29 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus113 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A38 mcg
Vitamin E1.2 mg
Vitamin K72 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate138 mcg
Choline41 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 27. The excerpt below is the record exactly as published.
fricassee of sweetbread and some asparagus brought in at first, and good Mr. Woodhouse, not thinking the asparagus quite boiled enough sent it all away again." — ^Jane Aus- ten ("Emma")- FOR a delicious fricassee put a teaspoonful of butter into a chafing-dish pan. Fry to a deli- cate brown three nicely cleaned sweet- breads cut in small pieces. Add half a pint of chicken broth, a teaspoonful of flour, a tablespoonful of finely chopped celery, a dash of cayenne pepper, a tea- spoonful of salt, and half a teacupful of asparagus tips
Cook this with the app: pantry check, scaling, and the assistant.