gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mousse of Sweetbreads
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
Presented as published in 1918. 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
185Calories
10 gProtein
3 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein10 g
Carbohydrates2.6 g
Fiber0.6 g
Sugars1.1 g
Total Fat15 g
Saturated Fat5.1 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol148 mg
Sodium369 mg
Potassium283 mg
Calcium38 mg
Iron3.2 mg
Magnesium13 mg
Phosphorus186 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C5.3 mg
Vitamin A515 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.1 mg
Folate42 mcg
Choline9.8 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 229. The excerpt below is the record exactly as published.
Mousse of Sweetbreads (Mousse de Ris) Parboil a large pair of sweetbreads in water, sherry, pepper, and salt, from fifteen to eighteen minutes; chop part of the sweetbreads and mix with one cup chicken mousse; cut the other part in dices and half pound cooked mushrooms
Cook this with the app: pantry check, scaling, and the assistant.