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Lamb Stones and Sweetbreads
From Consult me, 1902
Serves 2
Garnish with lemon.
Presented as published in 1902. 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
374Calories
24 gProtein
23 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein24 g
Carbohydrates23 g
Fiber1.7 g
Sugars2.7 g
Total Fat14 g
Saturated Fat4.9 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol349 mg
Sodium169 mg
Potassium517 mg
Calcium68 mg
Iron3.6 mg
Magnesium26 mg
Phosphorus371 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C15 mg
Vitamin A120 mcg
Vitamin E1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate110 mcg
Choline239 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 283. The excerpt below is the record exactly as published.
MB-STONES and Sweet- breads.— Blanch some lamb stones, parboil, and slice. Flour two or three sweetbreads ; if very thick, cut them in two. Fry all together with a few oysters, of a fine brown. Pour the butter off ; and add a pint of good .gravy, some asparagus-tops, a little nutmeg, pepper, and salt, two shalots shred fine, and a glass of white wine. Simmer ten minutes ; then put a little of the gravy to the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.