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Lamb’s Sweetbreads in Cases
From The encyclopaedia of practical cookery, 1892
Serves 1
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
715Calories
22 gProtein
27 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein22 g
Carbohydrates27 g
Fiber1.7 g
Sugars3.1 g
Total Fat45 g
Saturated Fat19 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30.2 g
Cholesterol329 mg
Sodium852 mg
Potassium1159 mg
Calcium40 mg
Iron6.5 mg
Magnesium61 mg
Phosphorus598 mg
Zinc2.2 mg
Copper8 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C11 mg
Vitamin A89 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.7 mg
Folate23 mcg
Choline11 mg
Caffeine0 mg
Water389 g
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 in Cases. — Blanch, pare, and clean six Lamb’s Sweetbreads. Lay them aside to cool, then lard them with either fresh fat pork or truffles. Place them in a well-buttered saute-pan, adding 1 gill of chicken broth or 1 gill of Madeira wine. Cover with a buttered paper, and let them cook to a golden colour in the oven for ten minutes, then lay them on a dish. Put h gill of cooked fine herbs and 1 gill of well-reduced Spanish sauce
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