Sweetbread Croquettes
From French dishes for American tables, 1886
Serve with fried parsley or green peas.
Presented as published in 1886. 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
8539Calories
37 gProtein
37 gCarbs
920 gFat
Full nutrition (34 nutrients)
Calories8539 kcal
Protein37 g
Carbohydrates37 g
Fiber11 g
Sugars23 g
Total Fat920 g
Saturated Fat359 g
Monounsaturated Fat413 g
Polyunsaturated Fat105 g
Omega-30 g
Cholesterol1234 mg
Sodium204 mg
Potassium3092 mg
Calcium111 mg
Iron7.6 mg
Magnesium112 mg
Phosphorus866 mg
Zinc6.5 mg
Copper2.6 mg
Manganese0.6 mg
Vitamin D26 mcg
Vitamin C32 mg
Vitamin A214 mcg
Vitamin E10 mg
Vitamin K7.2 mcg
Vitamin B61.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.4 mg
Niacin (B3)28 mg
Folate188 mcg
Choline890 mg
Caffeine0 mg
Water947 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 36. The excerpt below is the record exactly as published.
Sweetbread Croquettes. Boil four sweetbreads, and let them become cold ; then chop them very fine, add about ten mushrooms and some truffles also chopped fine. Take about half a pint of Allemande sauce (Art. 81), mix well with your sweetbreads, which put on the ice to become thor- oughly cold ; form the mixture into croquettes, dip them in two beaten eggs, roll them in bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.