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Sweetbreads in Cream
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
909Calories
13 gProtein
16 gCarbs
112 gFat
Full nutrition (34 nutrients)
Calories909 kcal
Protein13 g
Carbohydrates16 g
Fiber1.9 g
Sugars2 g
Total Fat112 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol494 mg
Sodium3903 mg
Potassium430 mg
Calcium197 mg
Iron1.9 mg
Magnesium37 mg
Phosphorus293 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C7.3 mg
Vitamin A107 mcg
Vitamin E0.6 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate51 mcg
Choline161 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 160. The excerpt below is the record exactly as published.
a spoonful of salt, bring to a boil, and then cool off in cold water. Remove the skins, and cut the sweetbreads in slices one-half inch thick. Put two ounces of butter in a sauce pan, add the sweetbreads, and simmer for two minutes. Then add a spoonful of flour, and heat through. Then add one pint of thick cream, and boil for ten minutes. Season with salt and Cayenne pepper, add a can of sliced French mushrooms and a little chopped chives, boil for two minutes, and thicken with the yolks of two eggs
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