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Lamb’s Sweetbreads en Cassolettes
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
57Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories57 kcal
Protein1.7 g
Carbohydrates11 g
Fiber0.2 g
Sugars0.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0.9 mg
Sodium45 mg
Potassium47 mg
Calcium4.4 mg
Iron0.6 mg
Magnesium4.4 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate30 mcg
Choline3.6 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 249. The excerpt below is the record exactly as published.
Lamb’s Sweetbreads en Cassolettes. — Boil 1 breakfast-cupful of rice in 2i breakfast-cupfuls of broth
Cook this with the app: pantry check, scaling, and the assistant.