gluten-freenut-freesoy-freefish-freeshellfish-free
Sweetbread a la Newburg
From Harper's cook book encyclopædia, 1902
Serves 1
Serve hot.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 431. The excerpt below is the record exactly as published.
e sweetbreads, the rest into a boat. Serve green pease with this dish. Sweetbread a la Newburg. — Soak in the usual way, then parboil a sweet- bread in salted water flavored with lemon - juice for twenty minutes. Bleach it in ice-water. Drain, pick it into pieces, and place in a chafing- dish over hot water. Add one table- spoonful of butter and four table- 382 Sweetbreads S W EET POTATOES Syrups spoonfuls of cream. Season with mace, salt, and paprika. When boil- ing hot, add the beaten yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.