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Sweetbreads a la Chasseur
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
255Calories
8 gProtein
22 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein8 g
Carbohydrates22 g
Fiber0.6 g
Sugars0.4 g
Total Fat15 g
Saturated Fat4.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol88 mg
Sodium113 mg
Potassium168 mg
Calcium27 mg
Iron1.7 mg
Magnesium14 mg
Phosphorus173 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C12 mg
Vitamin A16 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate52 mcg
Choline36 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 139. The excerpt below is the record exactly as published.
SWEETBEEADS A LA CHASSEUE. Mode. — Get, if possible, calf's throat sweetbreads put them into a basin of warm water with a little salt , allow them to soak about an hour, changing the water four times ; then cut them into pieces of about two inches square ; pepper and salt them ; roll in a little flour ; dip into egg well beaten, then into breadcrumbs, and fry a .nice golden brown in a pan nearly full of boiling dripping. Serve each piece of sweetbread on French beans nicely cooked, and a slice of lemon. Eecipes for Special Menus. 868— LARDED FILLET OF BEEF. Mode. — Get a nice fillet of beef, about six or seven pounds ; tie it neatly, then lard it with thin slices of bacon, one strip to about every two inches of meat. Rub it over with a little fiour ; pepper it well and use plenty of salt ; cover with a well buttered paper and bake. 869— MUSHROOM SAUCE. Mode. — Boil one pint of milk, add pepper and salt to taste
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