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Souffle of Sweetbreads a la Surprise
From The Swedish, French, American cook book, 1918
Serves 2
Entree for luncheon or dinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 228. The excerpt below is the record exactly as published.
truffles any design desired. Line the moulds with chicken mousse and fill with sweet¬ breads that have been cooked, left in the juice until cold, and cut in pieces; cover with chicken mousse on the top, and make it smooth. Cook in oven in hot water — well covered — from six to eight min- r 156 THE SWEDISH, FRENCH, AMERICAN COOK BOOK utes. Turn out on a spinach foundation and serve with a hollan- daise sauce in the centre. Entree for luncheon or dinner. Stuffed Sweetbreads with Chicken a la Octavious Ris farcis, au Poulet, a la Octavious Cook sweetbreads [see recipe: Boiled Sweetbreads], When cold, cut and form in the shapeof half eggs; put on a buttered baking sheet with some sherry and cover with chicken mousse. Decorate with a strip of chopped truffle lengthwise and wave the chicken mousse through a fancy tube all around. Cook in oven, covered, for eight minutes. Serve on a foundation of hominy with creamed mush¬ room sauce as an entree for luncheon or dinner. Timbales of Sweetbreads a la Ericsson Hammond Ris en Timbale, a la Ericsson Hammond Cook pair of sweetbreads
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