Sweetbreads au Naturel
From Paper-bag cookery, 1911
Presented as published in 1911. 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
50Calories
0 gProtein
1 gCarbs
5 gFat
Full nutrition (22 nutrients)
Calories50 kcal
Protein0.3 g
Carbohydrates0.6 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Cholesterol15 mg
Sodium3 mg
Potassium14 mg
Calcium9 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water8.5 g
As published
This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 30. The excerpt below is the record exactly as published.
Sweetbreads au Naturel. — Take four sweetbreads. Parboil them. Take off the skins. Grease a bag thickly. Dust each sweetbread with salt and pepper very lightly, and pour over each sweetbread a tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.