vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweetbreads Braise, Georginette
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
20Calories
2 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein1.7 g
Carbohydrates3.3 g
Fiber1.1 g
Sugars1.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0.2 mg
Sodium168 mg
Potassium111 mg
Calcium5.3 mg
Iron0.5 mg
Magnesium7.6 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C4.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate9.2 mcg
Choline11 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 194. The excerpt below is the record exactly as published.
Sweetbreads braise, Georginette Roast chicken New beets, Californienne Baked kohl rabi Hearts of lettuce, egg dressing Lemon water ice Lady fingers Demi tasse Eggs Mollet, Auben. Make four croustades, lay an egg Mollet in each, and pour a little sauce Italienne over them. Lamb hash, Sam Ward. Put two ounces of butter and one chopped onion in a casserole and simmer until yellow. Then add one pound of raw potatoes cut in small squares, and two pounds of left-over lamb cut in the same manner ; season with salt and pepper, add one cup of bouillon, cover, and simmer for nearly an hour. Then dish up and sprinkle with chopped parsley. Escaloped tomatoes. Drain into a bowl the juice from canned tomatoes. Butter a baking dish, cover the bottom with a layer of the tomatoes, add bits of butter, season with salt and pepper, and sprinkle with fresh bread crumbs. Then repeat with tomatoes, seasoning, and crumbs, in order, until the dish is full. Then add the tomato juice, sprinkle some crumbs on top, and bake in oven for twenty minutes. Serve in same dish. Consomme federal. Make a consomme royal, season with a little Cayenne pepper, and add six thin slices of truffle for each person. Sweetbreads braise, Georginette. Make a puree of sorrel (see vegetable) . Add to the puree some sliced canned mushrooms ; or fresh mushrooms saute in butter. Put the sorrel on a platter, lay sweetbreads braise on top, and pour the gravy
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