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Sweetbreads, Braised a la Moiltglas
From The table, 1889
Serves 1
Presented as published in 1889. 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
189Calories
34 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein34 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.2 g
Total Fat4.7 g
Saturated Fat1.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol525 mg
Sodium487 mg
Potassium674 mg
Calcium7.2 mg
Iron1.9 mg
Magnesium37 mg
Phosphorus942 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B124.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.1 mg
Folate31 mcg
Choline314 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 184. The excerpt below is the record exactly as published.
Sweetbreads Braised a la Moiltglas.— Place six braised sweet- breads, prepared as for No. 602, in six small, buttered paper-boxes, having cooked fine herbs (No. 143) strewn around the bottom. Heat in the oven for five minutes ; then pour one tablespoonful of hot montglas sauce
Cook this with the app: pantry check, scaling, and the assistant.