gluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Sweetbread Mackenzie
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
106Calories
5 gProtein
6 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein5.4 g
Carbohydrates5.6 g
Fiber1.5 g
Sugars0.4 g
Total Fat6.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium13 mg
Potassium216 mg
Calcium20 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus144 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate5.1 mcg
Choline3 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 285. The excerpt below is the record exactly as published.
Sweetbread Mackenzie. Blanch and trim a good-sized sweetbread, make a little mirepoix of vegetables, paying attention to the color of the vegetables and seeing that they do not brown. Cut the sweet- bread across the center, but do not halve it. Pound one ounce of pistachios
Cook this with the app: pantry check, scaling, and the assistant.