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Sweetbreads
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Recipe by Mrs. Frank Hart.
Presented as published in 1913. 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
36Calories
2 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein2.3 g
Carbohydrates2.4 g
Fiber0.2 g
Sugars0.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium16 mg
Potassium102 mg
Calcium5.5 mg
Iron0.2 mg
Magnesium5.3 mg
Phosphorus71 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A33 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate4.4 mcg
Choline0.6 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 21. The excerpt below is the record exactly as published.
sweetbreads and cool. Put in stewpan 1 cup tomato, 1 cup stock, 1 teaspoon salt, 14 teaspoon pepper, a tiny slice of onion and a drop or two of Tabasco sauce. Boil 10 minutes. Put 2 tablespoons butter in saucepan and when hot add 1 tablespoon flour; stir until smooth and frothy, and then turn into cooking tomato. Cook 5 minutes longer and then rub through strainer. Butter tin plate and place sweet- breads, seasoned with salt and pepper, on it. Pour 4 table- spoons of sauce over sweetbreads and bake in moderate oven about % of an hour, basting frequently with sauce. Five minutes before sweetbreads are done pour remainder of sauce over them. Serve on hot dish, with peas. Mrs, W. B. Ayer. ENTREES 57 Sweetbreads. Parboil the sweetbreads, taking off the skin but keeping as nearly whole as possible. Put in baking pan, cover with stock, add a tablespoon of carrot, onion and celery, salt and pepper. Cook half an hour. Strain the sauce, thicken slightly, add a wineglass of madeira
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