nut-freeegg-freesoy-freefish-freeshellfish-free

Sweetbreads in Shells or Other Small Molds

Name: Sweetbreads in Shells or Other Small Molds
Yield: 2 servings
Ingredients: 1% lbs. of sweetbreads; 2 tbsps. of butter; % pt. of champignons, scant; 3 truffles; % wine glass of white wine; Salt; 1 pinch of pepper; V2 cup of cream; V4, tsp. of meat extract; 2 tbsps. of flour; % tbsp. of roll crumbs

From The art of German cooking and baking, 1922

Serves 2

Makes a fine side-dish.

Presented as published in 1922. 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

716Calories

62 gProtein

18 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories716 kcal

Protein62 g

Carbohydrates18 g

Fiber0.6 g

Sugars7 g

Total Fat48 g

Saturated Fat18 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol952 mg

Sodium5104 mg

Potassium1809 mg

Calcium81 mg

Iron4.4 mg

Magnesium94 mg

Phosphorus1894 mg

Zinc5.8 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C167 mg

Vitamin A26 mcg

Vitamin E0.6 mg

Vitamin K2.5 mcg

Vitamin B60.2 mg

Vitamin B1211 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)17 mg

Folate91 mcg

Choline0 mg

Caffeine2.7 mg

Water366 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 25. The excerpt below is the record exactly as published.

SWEETBREADS IN SHELLS OR OTHER SMALL MOLDS. Quantity for 6 Persons. 1% lbs. of sweetbreads 2 tbsps. of butter % pt. of champignons, scant 2 tbsps. of flour 3 truffles Some bouillon % wine glass of white wine % tbsp. of Parmesan cheese Salt % tbsp. of roll crumbs 1 pinch of pepper V2 cup of cream V4, tsp. of meat extract

Cook this with the app: pantry check, scaling, and the assistant.