gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweetbread Croquettes
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Calf's brains may be parboiled and mixed with sweetbreads or chicken for croquettes.
Presented as published in 1884. 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
731Calories
28 gProtein
2 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein28 g
Carbohydrates2.2 g
Fiber0.4 g
Sugars1.6 g
Total Fat68 g
Saturated Fat29 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.8 g
Omega-30.3 g
Cholesterol513 mg
Sodium3193 mg
Potassium938 mg
Calcium19 mg
Iron3.3 mg
Magnesium42 mg
Phosphorus801 mg
Zinc2.5 mg
Copper12 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C86 mg
Vitamin A54 mcg
Vitamin E1.8 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B125 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate8 mcg
Choline1.1 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 165. The excerpt below is the record exactly as published.
Sweetbread Croquettes, — Oyie parboiled sweetbread., half a can of 7nushrooms^ chopped fine, and half a cup of warm 28o The Boston Cook Book. boiled rice. Season to taste with salt and pepper^ and moisten with hot thick cream sauce until soft enough to be handled
Cook this with the app: pantry check, scaling, and the assistant.