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Sweetbread Patties (Bouchees de Ris de Veau)
From Cookery for every household, 1914
Serves 2
Adding mushrooms or truffles improves the mixture.
Presented as published in 1914. 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
309Calories
9 gProtein
9 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein8.8 g
Carbohydrates8.5 g
Fiber0.2 g
Sugars0.7 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol121 mg
Sodium129 mg
Potassium225 mg
Calcium30 mg
Iron1.3 mg
Magnesium14 mg
Phosphorus190 mg
Zinc1 mg
Copper2.2 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.5 mg
Vitamin A28 mcg
Vitamin E0.4 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate12 mcg
Choline3 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 567. The excerpt below is the record exactly as published.
Sweetbread Patties (Bouch6es de Ris de Veau) 3 oz. cooked sweetbread 1 oz. cooked ham or tongue. 2 table-sps. white sauce. Lemon rind and juice. A pinch of nutmeg. 2 table-sps. cream. Pepper, salt. Rough -puff or puS pastry
Cook this with the app: pantry check, scaling, and the assistant.