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Lamb’s Sweetbreads in Shells
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
647Calories
24 gProtein
10 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein24 g
Carbohydrates10 g
Fiber1.5 g
Sugars2.8 g
Total Fat57 g
Saturated Fat25 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.3 g
Omega-30.3 g
Cholesterol434 mg
Sodium302 mg
Potassium721 mg
Calcium10 mg
Iron2.6 mg
Magnesium40 mg
Phosphorus683 mg
Zinc3 mg
Copper11 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C0.2 mg
Vitamin A38 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate15 mcg
Choline58 mg
Caffeine0 mg
Water176 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 250. The excerpt below is the record exactly as published.
Lamb’s Sweetbreads in Shells. — Boil sixteen Lamb’s Sweetbreads, taking care not to overdo them ; when cold, cut them into dice, and mix with them a third of their quantity of cooked mushrooms
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