Moulded Sweetbreads
From What to Have for Dinner, 1905
Presented as published in 1905. 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
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 52. The excerpt below is the record exactly as published.
MOULDED SWEETBREADS. Parboil a pair of sweetbreads and cut in small cubes. Fold into a chicken forcemeat and turn into a border mould, first decorated with truffles. Set in pan of hot water, cover with buttered paper
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