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Sweetbreads, Croquettes of
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry: ten minutes.
Presented as published in 1892. 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
156Calories
7 gProtein
7 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein7 g
Carbohydrates7.3 g
Fiber1.6 g
Sugars2.8 g
Total Fat12 g
Saturated Fat4.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol56 mg
Sodium145 mg
Potassium485 mg
Calcium71 mg
Iron2.3 mg
Magnesium27 mg
Phosphorus186 mg
Zinc1 mg
Copper1.5 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C35 mg
Vitamin A149 mcg
Vitamin E0.5 mg
Vitamin K410 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate53 mcg
Choline20 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1945. The excerpt below is the record exactly as published.
Sweetbreads, Croquettes of.— Take a cold dressed sweetbread, cut it into quarter- inch dice, and mix with it its bulk in mush- rooms which have been cut in the same way. Stir both together over a gentle fire in some very thick white sauce, and pour the mixture upon a dish. When quite cold, divide the mixture into portions of an equal size, roU these to the shape of balls or corks, dip them in egg beaten up with pepper, salt, and oil, and roll them in bread-crumbs. Fry in hot fat till they are crisp and lightly browned, drain them thoroughly, serve on a hot napkin, and garnish with parsley
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