Sweetbread a la Diplomat
From The blue ribbon cook book, 1904
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
Nutrition per serving
1036Calories
14 gProtein
31 gCarbs
115 gFat
Full nutrition (34 nutrients)
Calories1036 kcal
Protein14 g
Carbohydrates31 g
Fiber0.7 g
Sugars6.5 g
Total Fat115 g
Saturated Fat52 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol498 mg
Sodium135 mg
Potassium459 mg
Calcium204 mg
Iron2.2 mg
Magnesium35 mg
Phosphorus302 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.6 mg
Vitamin A101 mcg
Vitamin E0.8 mg
Vitamin K6.7 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate55 mcg
Choline151 mg
Caffeine2.2 mg
Water218 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 19. The excerpt below is the record exactly as published.
SWEETBREAD A LA DIPLOMAT. Saute one half tablespoon of chopped onion in two tablespoons of butter. Add two tablespoons of flour, one cup of white stock and cream, season with salt and cay- enne. Add yelk of one egg. When it thickens, add one third cup of mushrooms, chopped fine, two tablespoons of chopped truffles, trimmings of the sweetbreads, and a little chopped parsley. Then add one tablespoon of sherry wine
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