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Larded Sweetbread with Mushrooms (Ris de Veau aux Champignons)
From Cookery for every household, 1914
Serves 1
Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
318Calories
12 gProtein
33 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories318 kcal
Protein12 g
Carbohydrates33 g
Fiber1.8 g
Sugars5.1 g
Total Fat16 g
Saturated Fat5.7 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol66 mg
Sodium571 mg
Potassium303 mg
Calcium133 mg
Iron2.6 mg
Magnesium28 mg
Phosphorus192 mg
Zinc1 mg
Copper1.4 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C3.2 mg
Vitamin A19 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate3.5 mcg
Choline9.9 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 432. The excerpt below is the record exactly as published.
Larded Sweetbread with Mushrooms (Ris de Veau aux Champignons) braising. A crouton of bread. \ pt. mushroom sauce. 1 large heart sweet- bread. Larding bacon
Cook this with the app: pantry check, scaling, and the assistant.