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Grilled Sweetbreads
From Soyer's standard cookery, 1912
Serves 1
Ensure the paper does not catch fire while broiling.
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
996Calories
22 gProtein
31 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories996 kcal
Protein22 g
Carbohydrates31 g
Fiber1.6 g
Sugars12 g
Total Fat87 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol382 mg
Sodium1096 mg
Potassium1414 mg
Calcium166 mg
Iron1.6 mg
Magnesium52 mg
Phosphorus515 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C44 mg
Vitamin A30 mcg
Vitamin E0.6 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate12 mcg
Choline44 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 125. The excerpt below is the record exactly as published.
Grilled Sweetbreads. Cook two large sweetbreads for twenty minutes in a cupful of clear soup. When cold dip them in thick cream, roll in breadcrumbs and wrap each in a very thin slice of ham
Cook this with the app: pantry check, scaling, and the assistant.