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Sweetbreads en Casserole
From The national course in home economics, 1917
Serves 4
Serve on triangles of hot, buttered toast. Serves 4-5.
Presented as published in 1917. 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
231Calories
24 gProtein
15 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein24 g
Carbohydrates15 g
Fiber3.9 g
Sugars4.7 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol302 mg
Sodium263 mg
Potassium738 mg
Calcium161 mg
Iron3.3 mg
Magnesium55 mg
Phosphorus720 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C67 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B124.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate34 mcg
Choline17 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 344. The excerpt below is the record exactly as published.
SWEETBREADS EN CASSEROLE. Parboil one pound sweetbreads in salted, acidulated water for about twenty minutes. Drain and cool for subsequent cooking. Melt one rounding tablespoon butter and add one rounding tablespoon flour. When blended add one-fourth teaspoon salt, few grains white pepper, few grains mace, grated peel from one-fourth lemon and add one and one-half cups milk gradually. Cook to thicken smoothly. Have ready in casserole the sweet- breads cut in small pieces. Over them pour the hot sauce, and add one-half cup diced mushrooms
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