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Sweetbread Croquettes
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
669Calories
18 gProtein
49 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein18 g
Carbohydrates49 g
Fiber0.3 g
Sugars0.5 g
Total Fat56 g
Saturated Fat25 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol280 mg
Sodium62 mg
Potassium518 mg
Calcium87 mg
Iron3.8 mg
Magnesium36 mg
Phosphorus419 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B121.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate106 mcg
Choline4.3 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 107. The excerpt below is the record exactly as published.
Sweetbread Croquettes. Parboil 2 sets of sweetbreads in salted water ; cut them in dice. Take 1 can of mushrooms and cut in dice, make a roux with ^ ounce of butter in a saucepan. When it bubbles sprinkle in 2 ounces 180 KENTUCKY RECEIPT BOOK. of flour; mix and cook well and pour in 1 gill of stock or cream
Cook this with the app: pantry check, scaling, and the assistant.