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Sweetbread for an Invalid
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve plain.
Presented as published in 1898. 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
34Calories
5 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein4.9 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.4 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol63 mg
Sodium53 mg
Potassium148 mg
Calcium1.5 mg
Iron0.3 mg
Magnesium6.8 mg
Phosphorus140 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate6.8 mcg
Choline2.3 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 301. The excerpt below is the record exactly as published.
Sweetbread for an Invalid.— Prepare the Sweetbread as at page 185 by very careful cleaning and soaking, and by the removal of all tough pieces. Of course the Sweetbread must not be larded. Put it into boiling water, or broth (as allowed or liked)
Cook this with the app: pantry check, scaling, and the assistant.