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Stewed Sweetbreads
From The Pattern cook-book, 1890
Serves 2
Presented as published in 1890. 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
113Calories
3 gProtein
1 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories113 kcal
Protein2.7 g
Carbohydrates1.1 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol61 mg
Sodium14 mg
Potassium89 mg
Calcium18 mg
Iron0.1 mg
Magnesium4.6 mg
Phosphorus83 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 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
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 73. The excerpt below is the record exactly as published.
STEWED SWEETBREADS. Parboil as directed, and put the sweetbreads in a very little water to stew. When tender, add for each sweet- bread a tea-spoonful of chopped parsley and a-quarter of a cupful of cream, and season with salt and pepper
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