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Sweetbread Timbales a la Honey-comb
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree for luncheon or dinner.
Presented as published in 1918. 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
191Calories
12 gProtein
1 gCarbs
15 gFat
Full nutrition (32 nutrients)
Calories191 kcal
Protein12 g
Carbohydrates0.8 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.2 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol195 mg
Sodium379 mg
Potassium194 mg
Calcium37 mg
Iron3.1 mg
Magnesium13 mg
Phosphorus237 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C13 mg
Vitamin A515 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B122.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate37 mcg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 229. The excerpt below is the record exactly as published.
four pairs sweet¬ breads that have been cooked and cut in dices take one cup chicken mousse, flavor with sherry, pepper, and salt. Put on the top some chicken mousse; put in oven and let simmer slowly in hot water — well covered — from fifteen to twenty minutes. Turn out on a hot platter and serve with cream mushroom sauce around. Garnish with parsley. Serve as an entree for luncheon or dinner. Sweetbread Timbales a la Honey-comb
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