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Sweetbreads in Cases
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories6.3 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol16 mg
Sodium4.2 mg
Potassium31 mg
Calcium0.2 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.4 mcg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 98. The excerpt below is the record exactly as published.
Sweetbreads in Cases. Cut the sweetbreads, after being boiled, in very small pieces. Season with salt and pepper, and moisten well with cream sauce. Fill the paper cases, and cover with bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.