Sweetbreads, Cardinal Fashion

Name: Sweetbreads, Cardinal Fashion
Ingredients: some sweetbreads; one-third of the amount of sliced lobster; some sliced mushrooms; some Veloute Cream sauce; one-sixth part of thickly reduced Tomato sauce; lobster butter; bread crumbs; melted butter

From "Dainty dishes", 1903

Presented as published in 1903. 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

22Calories

2 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories22 kcal

Protein2.4 g

Carbohydrates3.5 g

Fiber1 g

Sugars2.1 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium87 mg

Potassium294 mg

Calcium5.5 mg

Iron0.6 mg

Magnesium10 mg

Phosphorus66 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C3.3 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate12 mcg

Choline12 mg

Caffeine0 mg

Water83 g

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 22. The excerpt below is the record exactly as published.

Sweetbreads, Cardinal Fashion. Cook some sweetbreads in white stock, and when done, cut them in ^-inch slices ; add one-third of the amount of sliced lobster and also some sliced mush- rooms. Have ready some Veloute Cream sauce, add one- sixth part of thickly reduced Tomato sauce, season to taste and finish with lobster butter. Then add the sweet- breads, etc., fill some shells with the mixture, be- sprinkle with bread crumbs and melted butter

Cook this with the app: pantry check, scaling, and the assistant.