Sweetbreads and Chicken Mousse
From Southern Recipes, 1913
Presented as published in 1913. 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
1412Calories
93 gProtein
7 gCarbs
110 gFat
Full nutrition (34 nutrients)
Calories1412 kcal
Protein93 g
Carbohydrates7 g
Fiber0 g
Sugars0.2 g
Total Fat110 g
Saturated Fat49 g
Monounsaturated Fat31 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol1111 mg
Sodium425 mg
Potassium1793 mg
Calcium168 mg
Iron5.4 mg
Magnesium116 mg
Phosphorus1756 mg
Zinc7.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C115 mg
Vitamin A177 mcg
Vitamin E1.4 mg
Vitamin K7.9 mcg
Vitamin B61 mg
Vitamin B128.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)27 mg
Folate88 mcg
Choline288 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 5. The excerpt below is the record exactly as published.
SWEETBREADS AND CHICKEN MOUSSE Parboil sweetbreads one half pound, chop and rub through a sieve (there should be one cup full), mix with one-half cup of cooked or raw chicken, rub through sieve. Add gradually white of one egg, and work until smooth, then add three-quarters of a cup of heavy cream
Cook this with the app: pantry check, scaling, and the assistant.