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Spindled Sweetbreads
From Miss Parloa's kitchen companion, 1887
Serves 2
Turkey, chicken, and goose livers can be cooked similarly.
Presented as published in 1887. 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
63Calories
5 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein5.3 g
Carbohydrates9.6 g
Fiber2.6 g
Sugars3.4 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol63 mg
Sodium1187 mg
Potassium251 mg
Calcium44 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus157 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate21 mcg
Choline5.2 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 172. The excerpt below is the record exactly as published.
Spindled Sweetbreads. Clean two heart sweetbreads, and cover them with boiling water. Add a table-spoonful of lemon juice, a teaspoonful of salt, a slice of onion, ten pepper-corns, and a piece of stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.