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Lamb Sweetbreads en Petites Caisses
From The table, 1889
Serves 2
Presented as published in 1889. 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
448Calories
41 gProtein
12 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein41 g
Carbohydrates12 g
Fiber0.9 g
Sugars1.6 g
Total Fat20 g
Saturated Fat5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol482 mg
Sodium794 mg
Potassium1228 mg
Calcium23 mg
Iron2.4 mg
Magnesium63 mg
Phosphorus1023 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C11 mg
Vitamin A16 mcg
Vitamin E1.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B125.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.6 mg
Folate25 mcg
Choline5.4 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 129. The excerpt below is the record exactly as published.
Lamb Sweetbreads en Petites Caisses. — Blanch, pare, and clean six small lamb sweetbreads as for No. 601. Lay them aside to cool, then lard them with either fresh fat pork or truffles. Place them in a well- buttered sautoire, adding a gill of chicken broth or a gill of Madeira wine. Cover with a buttered paper, and let . cook to a golden color in the oven for ten minutes. Then lay them on a dish. Put half a gill of cooked fine herbs (No. 143) and a gill of well-reduced Espagnole sauce (No. 151)
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