Sweetbreads Larded
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 30. The excerpt below is the record exactly as published.
Sweetbrtods Larded. Wash the sweetbreads and put them in a sauce-pan with bail* ing water ; cook them fifteen minutes, or until they are white and firm ; lay them on a dish to cool ; cut strips of ihe fat of pickled pork a quarter of an inch square and about four in^es long
Cook this with the app: pantry check, scaling, and the assistant.