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Sweetbreads
From The white ribbon cook book, 1894
Serves 4
If no oven is available, they may be toasted before the fire.
Presented as published in 1894. 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
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 35. The excerpt below is the record exactly as published.
Sweetbreads — Half boil them, and stew them in a white gravy; add cream, flour, butter, nut- meg, salt and white pepper
Cook this with the app: pantry check, scaling, and the assistant.