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Sweetbreads à la Fonchonette
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
622Calories
30 gProtein
24 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein30 g
Carbohydrates24 g
Fiber4.5 g
Sugars14 g
Total Fat43 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol493 mg
Sodium1369 mg
Potassium1704 mg
Calcium130 mg
Iron4.6 mg
Magnesium69 mg
Phosphorus708 mg
Zinc4.1 mg
Copper2.7 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C8.8 mg
Vitamin A182 mcg
Vitamin E1.5 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.2 mg
Niacin (B3)16 mg
Folate120 mcg
Choline370 mg
Caffeine1.8 mg
Water565 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 200. The excerpt below is the record exactly as published.
Sweetbreads h la Fonchonette.— Separate 2 large pairs of blanched sweetbreads into small pieces and put them into a sauce- pan ; add 12 small mushrooms cut into quarters, 2 sliced truffles, 1 even teaspoonful seasoning salt, a pinch of Cayenne pepper, and 1 gill of Bhine wine ; cover and cook 10 minutes. Mix the yolks of 4 eggs with ly, gill of cream
Cook this with the app: pantry check, scaling, and the assistant.