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Scollops of Sweetbreads with Green Peas
From The thorough good cook, 1895
Serves 4
Easier to dress with fried bread between scollops.
Presented as published in 1895. 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
510Calories
4 gProtein
0 gCarbs
55 gFat
Full nutrition (32 nutrients)
Calories510 kcal
Protein4.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat55 g
Saturated Fat32 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol224 mg
Sodium17 mg
Potassium122 mg
Calcium0.8 mg
Iron0.3 mg
Magnesium5.8 mg
Phosphorus133 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate5.5 mcg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 125. The excerpt below is the record exactly as published.
Scollops of Sweetbreads with Green Feas. Take four sweetbreads, let them disgorge, and blanch them thoroughly. Next cut them into scollops, as large as possible. Cover them in a frying-pan with clarified butter and a little salt
Cook this with the app: pantry check, scaling, and the assistant.