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Sweetbreads and Mushrooms in Fontage Cups
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
518Calories
17 gProtein
13 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein17 g
Carbohydrates13 g
Fiber3.4 g
Sugars0.9 g
Total Fat51 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30.2 g
Cholesterol303 mg
Sodium2511 mg
Potassium651 mg
Calcium64 mg
Iron2.9 mg
Magnesium42 mg
Phosphorus452 mg
Zinc1.6 mg
Copper6.2 mg
Manganese1 mg
Vitamin D0.7 mcg
Vitamin C5 mg
Vitamin A154 mcg
Vitamin E2.7 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate19 mcg
Choline5.4 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 51. The excerpt below is the record exactly as published.
Sweetbreads and Mushrooms in Fontage Cups 2 cups cooked sweetbreads 2 tablespoons butter \ cup mushrooms 3 tablespoons flour 1 tablespoon oil | cup cream \ tablespoon vinegar salt, pepper, cayenne
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