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Sweetbread Saute
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
32Calories
4 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein4.4 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol63 mg
Sodium95 mg
Potassium133 mg
Calcium1.9 mg
Iron0.3 mg
Magnesium7 mg
Phosphorus135 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate5.6 mcg
Choline0.6 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 28. The excerpt below is the record exactly as published.
SWEETBEEAD SAUTE. 2 sweetbreads Chopped parsley Butter Wineglassful of sherry A little flour Cayenne and salt
Cook this with the app: pantry check, scaling, and the assistant.