Sweetbreads k la Potosi
From À la mode cookery, 1902
Presented as published in 1902. 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
357Calories
13 gProtein
19 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein13 g
Carbohydrates19 g
Fiber4 g
Sugars11 g
Total Fat25 g
Saturated Fat8.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol215 mg
Sodium484 mg
Potassium749 mg
Calcium93 mg
Iron1.5 mg
Magnesium33 mg
Phosphorus237 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C36 mg
Vitamin A582 mcg
Vitamin E1 mg
Vitamin K8.3 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate114 mcg
Choline163 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 33. The excerpt below is the record exactly as published.
Sweetbreads k la Potosi Take a pair of sweetbreads, blanch them and pique them with strips of truffle ; then place them in a braising-pan with a slice of fat ham, a carrot, and a turnip ; add some nicely flavoured pale stock, and cook them slowly. Have ready a plain round mould, well buttered, and arrange round the sides of it pieces of carrot and turnip cut into rounds the size of a florin, which have been cooked in salted water and left to get cold and firm. Fill up all the interstices with potato puree in which an egg
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