Sweetbreads
From Paper-bag cookery, 1911
For a thick sauce, roll in flour before cooking.
Presented as published in 1911. 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
147Calories
5 gProtein
6 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein5 g
Carbohydrates6.1 g
Fiber0 g
Sugars0.1 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol20 mg
Sodium226 mg
Potassium74 mg
Calcium3.3 mg
Iron0.6 mg
Magnesium6.1 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate15 mcg
Choline14 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 13. The excerpt below is the record exactly as published.
a quarter of a teaspoonful of arrowroot with the vegetable, and a little burnt-sugar color- ing. When you open the bag, remove the sweetbread gently. Place on dish. Remove tomatoes, mushrooms, etc., and place round it. Put the whole of the contents of the bag (juice included) in a strainer and press with a wooden spoon into a clean, hot basin standing in boiling water, then pour the gravy thus obtained over the sweetbread. Sweetbreads. — Blanch a very fresh sweet- bread by putting in a stewpan in cold water. Let it come slowly to the boil, but not quite to boil. Take the sweetbread from the stewpan and place at once in cold water. Turn a plate upside down, put the sweetbread on top, then put another plate, the right way up, on the top 44 SOYER’S PAPER-BAG COOKERY of the sweetbread to obtain pressure. Place a weight on top, and leave it for 30 minutes or so. Then trim your sweetbread by remov- ing the external skin, etc. Lard it if desired, but this is not absolutely necessary. Put a very thin slice of larding bacon on both sides of the sweetbread. Season to taste. Then take a paper-bag and butter it at the bottom; place inside it the sweetbread with a little of the trimmings from the sweet- bread round it. Seal bag and put on broiler. Allow 20 minutes in hot oven. If a thick sauce is desired, roll the sweet- bread well in flo
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Cook this with the app: pantry check, scaling, and the assistant.