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Stewed Sweetbreads
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 25. The excerpt below is the record exactly as published.
STEWED SWEETBREADS V, C. G. Boil the sweetbreads till tender enough to pick them to pieces, and take out the strings and hard pieces. Then put them on to stew with cream, seasoning with pepper, salt, and a very little mace. Then add a lump of butter with a few bread- crumbs and yolks of 2 eggs beaten light. Cook till thick as very thin mush. This recipe is for 2 pairs.
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