Stewed Sweetbreads
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
462Calories
8 gProtein
66 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein7.8 g
Carbohydrates66 g
Fiber12 g
Sugars6 g
Total Fat21 g
Saturated Fat8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.5 g
Cholesterol54 mg
Sodium250 mg
Potassium1311 mg
Calcium101 mg
Iron3 mg
Magnesium60 mg
Phosphorus144 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A157 mcg
Vitamin E1.2 mg
Vitamin K18 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate65 mcg
Choline15 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 25. The excerpt below is the record exactly as published.
STEWED SWEETBREADS. His de Veau aux Tomates. 2 sweetbreads. £ lb. tomatoes, f pint good brown sauce. Spinach. Water or white stock
Cook this with the app: pantry check, scaling, and the assistant.