Sweetbread a la Santé

Name: Sweetbread a la Santé
Ingredients: a nice heart sweetbread; a small slice of ham; an onion stuck with two cloves; two table-spoonfuls of rice; four table-spoonfuls of cream or milk; pepper and salt to taste; four yolks; two whites

From À la mode cookery, 1902

Let it stand a few minutes before serving.

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

Nutrition per serving

445Calories

27 gProtein

34 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories445 kcal

Protein27 g

Carbohydrates34 g

Fiber2.8 g

Sugars6.4 g

Total Fat22 g

Saturated Fat0.7 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Cholesterol16 mg

Sodium463 mg

Potassium356 mg

Calcium43 mg

Iron1.5 mg

Magnesium26 mg

Phosphorus139 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E3.9 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.7 mg

Folate81 mcg

Choline36 mg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 79. The excerpt below is the record exactly as published.

Sweetbread a la Sant6 Take a nice heart sweetbread, blanch and put it into a stewpan with a small slice of ham, an onion stuck with two cloves, and two table-spoonfuls of rice. Cover with water and cook for an hour slowly till rice is cooked. Then remove them from the fire and reduce the broth to half a pint. Mince the sweetbread and return the broth ; add four table-spoonfuls of cream or milk, pepper and salt to taste. When cool, stir in four yolks and two whites

Cook this with the app: pantry check, scaling, and the assistant.