Stewed Sweetbread
From Plain cookery recipes, 1908
Presented as published in 1908. 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
52Calories
0 gProtein
1 gCarbs
5 gFat
Full nutrition (29 nutrients)
Calories52 kcal
Protein0.4 g
Carbohydrates0.9 g
Fiber0 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium3.7 mg
Potassium26 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.4 mcg
Water11 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 61. The excerpt below is the record exactly as published.
Stewed Sweetbread. One heart sweetbread. Half a pint white stock or milk. One tablespoonful cream. One dessertspoonful arrow* root. Pepper and salt. Few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.