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Sweetbread Croquettes
From The Swedish, French, American cook book, 1918
Serves 4
Serve for lunch or supper.
Presented as published in 1918. 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
8Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8.2 kcal
Protein1.1 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol16 mg
Sodium27 mg
Potassium34 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.4 mcg
Choline0.2 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 228. The excerpt below is the record exactly as published.
Sweetbread Croquettes ( Croquettes de Ris) Cook sweetbreads [see recipe: Boiled Sweetbreads]. When cold, chop fine; add to one cup of sweetbreads three tablespoons very thick cream sauce, one tablespoon sherry, cayenne pepper, and salt. Mix carefully together. Put spoonfuls individually at a time on a platter; when cold, shape in croquettes— thick in the centre and pointed at each end; roll in egg, then bread crumbs, and fry in very hot fat. Arrange on a warm platter; garnish with macedoine or any kind of vegetables. Serve with supreme sauce for lunch or supper. Mousse of Sweetbreads (Mousse de Ris) Parboil a large pair of sweetbreads
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