Sweetbreads, Junot Style
From "Dainty dishes", 1903
Presented as published in 1903. 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
77Calories
3 gProtein
8 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein2.9 g
Carbohydrates7.7 g
Fiber1 g
Sugars6 g
Total Fat4.3 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol6.4 mg
Sodium12 mg
Potassium258 mg
Calcium21 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus81 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate13 mcg
Choline12 mg
Caffeine1.8 mg
Water66 g
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 22. The excerpt below is the record exactly as published.
Sweetbread^ Junot Style. Cut some parboiled sweetbreads horizontally in halves, and saute them in clarified butter (without browning) until they are cooked; put under a light press and (when cold) trim to a nice oval shape. Place on each half of sweetbread a salpicon of foie gras and truffles, and cover with chicken cream force- meat. Smooth the surface and decorate nicely, then place in a buttered saute pan and cook in a slow oven for 15 minutes. Serve with puree of mushrooms
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