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Lamb Sweetbreads
From The bride's cook book, 1915
Serves 3
Presented as published in 1915. 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
839Calories
16 gProtein
29 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein16 g
Carbohydrates29 g
Fiber7.4 g
Sugars0.9 g
Total Fat74 g
Saturated Fat43 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol347 mg
Sodium3517 mg
Potassium600 mg
Calcium194 mg
Iron4.3 mg
Magnesium72 mg
Phosphorus383 mg
Zinc2 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.7 mcg
Vitamin C19 mg
Vitamin A63 mcg
Vitamin E0.8 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate51 mcg
Choline105 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 70. The excerpt below is the record exactly as published.
LAMB SWEETBREADS 3 Sweetbreads Vz Pint Veal Stock Green Onions 2 Eggs 1 Pint Cream 1 Teaspoon Parsley, Minced Butter Substitute Barley Flour Salt, White Pepper Mace, Grated Nutmeg Boiled Asparagus Tips
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