Sweetbreads à la Jardinière

Name: Sweetbreads à la Jardinière
Ingredients: two young carrots; two small turnips; about the same quantity of green peas; French beans; asparagus peas; sprigs of cauliflower

From Buckmaster's cookery, 1887

Presented as published in 1887. 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

131Calories

3 gProtein

29 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories131 kcal

Protein3.4 g

Carbohydrates29 g

Fiber8 g

Sugars18 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium114 mg

Potassium1018 mg

Calcium118 mg

Iron0.4 mg

Magnesium40 mg

Phosphorus118 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C73 mg

Vitamin A1002 mcg

Vitamin E0.8 mg

Vitamin K16 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate169 mcg

Choline11 mg

Caffeine0 mg

Water326 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 121. The excerpt below is the record exactly as published.

SWEETBREADS A LA JARDINIERE. The sweetbreads must be arranged in order over a proper quantity of jardiniere, which is prepared as follows. 1. Scrape two young carrots and peel two small turnips. 2. Cut them into fancy shapes with a Ox Palate. 275 vegetable cutter. 3. Boil them in a little broth. 4. When done drain them and put them into a saucepan with about the same quantity of green peas, French beans, asparagus peas, and sprigs of cauliflower

Cook this with the app: pantry check, scaling, and the assistant.