Sauted Sweetbreads
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 53. The excerpt below is the record exactly as published.
Sauted Sweetbreads. Cut parboiled sweetbreads in slices, saute them in butter, and serve with French peas. Have the peas as dry as possible, and seasoned with butter, salt and pepper
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