Sweetbread Souffle

Name: Sweetbread Souffle
Ingredients: 1 pair sweetbreads.; }/2 c. soft bread crumbs.; }/2 T. salt.; f .g. pepper.; f .g. cayenne.; 1 T. lemon juice.; 1 tb. cream.; 2 eggs.

From Canadian cook book, 1924

Presented as published in 1924. 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

273Calories

8 gProtein

42 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories273 kcal

Protein7.8 g

Carbohydrates42 g

Fiber3.1 g

Sugars3.9 g

Total Fat8.3 g

Saturated Fat3.7 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol15 mg

Sodium3899 mg

Potassium175 mg

Calcium118 mg

Iron2.9 mg

Magnesium29 mg

Phosphorus104 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C6.9 mg

Vitamin A24 mcg

Vitamin E0.4 mg

Vitamin K6.7 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate62 mcg

Choline9.4 mg

Caffeine0 mg

Water27 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 15. The excerpt below is the record exactly as published.

SWEETBREAD SOUFFLE. 1 pair sweetbreads. }/2 c. soft bread crumbs. }/2 T. salt. f .g. pepper. f .g. cayenne. 1 T. lemon juice. 1 tb. cream. 2 eggs.

Cook this with the app: pantry check, scaling, and the assistant.