vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Sweetbreads Baked in Tomato Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Serve with peas. Recipe by Mrs. W. B. Ayer.
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
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 21. The excerpt below is the record exactly as published.
weetbreards Baked in Tomato Sauce. Parboil sweetbreads and cool. Put in stewpan 1 cup tomato, 1 cup stock, 1 teaspoon salt, 14 teaspoon pepper, a tiny slice of onion and a drop or two of Tabasco sauce. Boil 10 minutes. Put 2 tablespoons butter in saucepan and when hot add 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.