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Sweetbreads a la Chartreuse
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
624Calories
50 gProtein
0 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein50 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat46 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.4 g
Omega-30 g
Cholesterol246 mg
Sodium195 mg
Potassium561 mg
Calcium29 mg
Iron2.6 mg
Magnesium55 mg
Phosphorus458 mg
Zinc3.6 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C4.1 mg
Vitamin A109 mcg
Vitamin E0.9 mg
Vitamin K3.8 mcg
Vitamin B60.9 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)18 mg
Folate15 mcg
Choline152 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 257. The excerpt below is the record exactly as published.
ore heart sweetbreads, braise them in the usual manner, and glaze them when finished. Dress them on a croute of fried bread (neatly cut), and garnish with a chartreuse of vegetables, previously heated (green peas, asparagus tips, young carrots, and beans), place three poached quenelles of chicken (No. 403) on each side of the dish, decorated with stars of truffles &c. and a few mushroom heads, and then sauce over with demi-glace sauce
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