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Stewed Sweetbreads
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 37. The excerpt below is the record exactly as published.
STEWED SWEETBREADS Wash the sweetbreads and blanch them for a few minutes in boiling water; then lay them in cold water for ten minutes. Put them in a saucepan with water to cover; stew until tender; add a piece of butter the size of an egg, rubbed into one tablespoon of fiour, a little chopped parsley and a cup of cream
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