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Roasted Sweetbreads
From The New century cook book, 1899
Serves 2
Can be garnished with watercress and served with tomato or mushroom sauce.
Presented as published in 1899. 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
13Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories13 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium8.4 mg
Potassium61 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus67 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.8 mcg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 33. The excerpt below is the record exactly as published.
Roasted Sweetbreads. Parboil sweetbreads in salt water for twenty or thirty min- utes; pick off the hanging skin; lard each with several strips of bacon; lay in baking dish; sprinkle flour over and pepper; put lump of butter in each and roast a nice brown. May be sent to table garnished with water cress to be eaten with tomato or mushroom sauce, or may be placed in center of platter with green peas poured around. Mrs. Geo. M. Dugan. Calves Brains — (Served Like Sweetbreads). Take two or three sets of calves brains; boil them a few minutes to set them; then take off outside skin, but don't break them. Dip in beaten egg, then in cracker crumbs, and fry a nice brown in lard and butter. Turn frequently so that they will be done through and not burn, Serve with tomato sauce 66 New Century Cook Book. poured over as sent to table, or lay in center of platter and pour stewed green peas around. They make as pretty a dish as sweetbreads and to most people more delicate. Mrs. G. M. D. Hash and Eggs. Chop up meat for hash, add chopped potatoes, and just a little flour to hold it together; moisten flour with a little water; salt and pepper
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