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Sweetbread Stuffing for Turkey or Chicken
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
168Calories
17 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein17 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol435 mg
Sodium2492 mg
Potassium260 mg
Calcium58 mg
Iron2 mg
Magnesium18 mg
Phosphorus331 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C12 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate53 mcg
Choline294 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 86. The excerpt below is the record exactly as published.
Sweetbread Stuffing, for Turkey or Chicken Soak a set of sweetbreads in cold, salt water for half an hour ; then drain and blanch with boiling water, and remove the membrane and pipes, if there are any. Place over the fire, in enough boiling water to cover, adding one teaspoonful of salt. Cook until ten- der— ^fifteen or twenty minutes — and remove from the fire. Make an ordinary bread dressing, as directed. Chop the sweetbreads fine, and break into them two raw eggs
Cook this with the app: pantry check, scaling, and the assistant.