Sweetbreads Larded
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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
250Calories
16 gProtein
22 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories250 kcal
Protein16 g
Carbohydrates22 g
Fiber1.1 g
Sugars0.1 g
Total Fat14 g
Saturated Fat5.6 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol21 mg
Sodium184 mg
Potassium319 mg
Calcium22 mg
Iron2.5 mg
Magnesium9.2 mg
Phosphorus133 mg
Zinc3.7 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate88 mcg
Choline30 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 28. The excerpt below is the record exactly as published.
Sweetbreads Larded. — Parboil two sweet- breads. When cold lard them down the centre The Autocrat and the Chafing-dish. g7 with strips of bacon, on each side with thin shreds of lemon-peel, and on each side of the lemon with very small pieces of pickled cucumber. Put them in the chafing-dish, with three-quarters of a pint of rich gravy
Cook this with the app: pantry check, scaling, and the assistant.