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Roast Sweetbreads

Name: Roast Sweetbreads
Yield: 1 servings
Ingredients: Three or four fine sweetbreads; one raw egg; one-half cup of rolled crackers; one cup of gravy; two tablespoonfuls melted butter; one tablespoonful of mushroom catsup; add pepper and salt

From Dora's cook book, 1888

Serves 1

Presented as published in 1888. 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

784Calories

33 gProtein

56 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories784 kcal

Protein33 g

Carbohydrates56 g

Fiber2.1 g

Sugars8.7 g

Total Fat50 g

Saturated Fat21 g

Monounsaturated Fat15 g

Polyunsaturated Fat9.9 g

Omega-31 g

Cholesterol438 mg

Sodium750 mg

Potassium750 mg

Calcium124 mg

Iron5.8 mg

Magnesium41 mg

Phosphorus727 mg

Zinc4.5 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C38 mg

Vitamin A268 mcg

Vitamin E3.4 mg

Vitamin K44 mcg

Vitamin B60.2 mg

Vitamin B123.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8 mg

Folate156 mcg

Choline175 mg

Caffeine0 mg

Water322 g

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 11. The excerpt below is the record exactly as published.

ROAST SWEETBREADS. Three or four fine sweetbreads, one raw egg, one-half cup of rolled crackers, one cup of gravy, two tablespoon- fuls melted butter, one tablespoonful of mushroom catsup, add pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.