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Sweetbread Mousse
From Boston Cooking-School cook book, 1896
Serves 4
Fills 8 or more molds.
Presented as published in 1896. 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
770Calories
35 gProtein
3 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein35 g
Carbohydrates2.8 g
Fiber0 g
Sugars0.2 g
Total Fat71 g
Saturated Fat29 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.7 g
Omega-30.3 g
Cholesterol543 mg
Sodium186 mg
Potassium867 mg
Calcium12 mg
Iron2.9 mg
Magnesium44 mg
Phosphorus851 mg
Zinc2.6 mg
Copper12 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B125 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.8 mg
Folate3.4 mcg
Choline26 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 174. The excerpt below is the record exactly as published.
SWEETBREAD MOUSSE 4 cup parboiled sweetbread 34 cup heavy cream (p. 320), chopped and rubbed 1 tablespoon butter through sieve 1 tablespoon cornstarch YZ cup breast meat of raw 14 cup Chicken Stock (p. 151) chicken, rubbed through sieve 1% cup parboiled sweetbread, diced 1 egg white Salt and pepper
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