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Sweet-breads with Green Pease
From The new practical housekeeping, 1890
Serves 3
Can also serve peas heaped in the center.
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
625Calories
9 gProtein
21 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein9.3 g
Carbohydrates21 g
Fiber5.4 g
Sugars2.9 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol163 mg
Sodium44 mg
Potassium422 mg
Calcium133 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus174 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A9.3 mcg
Vitamin E0 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate43 mcg
Choline25 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 379. The excerpt below is the record exactly as published.
Sweetbreads with Oreen Pease, lard five Bweet-breads as above, put on fire with half pint water, and let stew slowly for half an hour, take out and nut in a small dripping pan with a little butter and a sprinkle of nour ; brown slightly, add naif a gill milk and water, and season with pepper ; heat a half pint of cream, and stir it in the gravy in pan. liave pease ready boiled and seasoned, place the sweet-breads in the center of the dish, pour the gravy over, and put pease around. Or serve the pease heaped in center with sweet-breads around, and gravy poured round edge of dish. Some parboil in quart water, teaspoon salt and tablespoon vinegar, then throw into cold water and when cold, lard as above put in baking pan on top of layer of trimmings of pork, and put over them a little onion, four or five slices carrot, half stalk celery and sprig of parsley
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