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Ris de Veau Grilles Saint-Germain
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
85Calories
7 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein7.3 g
Carbohydrates12 g
Fiber2.9 g
Sugars2.8 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol88 mg
Sodium151 mg
Potassium455 mg
Calcium38 mg
Iron2.8 mg
Magnesium25 mg
Phosphorus198 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate20 mcg
Choline58 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 239. The excerpt below is the record exactly as published.
RIS DE VEAU GRILLES SAINT-GERMAIN Blanch, prepare, and grill the veal sweetbreads as already explained. Set them on a long dish, and surround them with alternate heaps of small potatoes cooked in butter and of a nice golden colour, and carrots cut to the shape of elongated olives
Cook this with the app: pantry check, scaling, and the assistant.