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Sweetbreads Dauphiny
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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
86Calories
4 gProtein
10 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein3.7 g
Carbohydrates10 g
Fiber2.1 g
Sugars4.6 g
Total Fat3.7 g
Saturated Fat1.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol27 mg
Sodium164 mg
Potassium277 mg
Calcium30 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C7.5 mg
Vitamin A253 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline7.2 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 32. The excerpt below is the record exactly as published.
SWEETBREADS, DAUPHINV (&. /«s< 87) With a Saucepan over the Sea AMOURETTES. (Old French and Roman recipe.) Cut up and steep 2 pounds of beef marrow. Drain it, add salt and pepper, and i cup of tomato sauce. Then add }i pound of chopped ham and }( pound of cooked and sliced truffles. Line a mould with forcemeat, made of bread- crumbs, herbs, and butter, then fill with the above mixture. Steam it for ^ hour, turn out on a hot dish, and serve with mushrooms, and }i pint of white sauce. SWEETBREADS (as cooked in Dauphiny). Soak and parboil 2 large heart sweetbreads, drain them, lard with strips of pork, and place in a casserole with 2 carrots and 2 onions sliced, and some parsley
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