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Sweetbreads, Lavaliere
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
371Calories
3 gProtein
4 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein3.1 g
Carbohydrates4.4 g
Fiber1 g
Sugars1.9 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol40 mg
Sodium11 mg
Potassium128 mg
Calcium11 mg
Iron0.3 mg
Magnesium8.1 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C8.4 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline11 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 138. The excerpt below is the record exactly as published.
Sweetbreads, Lavaliere Rolls Cold roast beef Coffee Field salad Lemon water ice Langues de chat Demi tasse DINNER Consomme Allemande California ripe olives Perch au bleu Potatoes nature Larded tenderloin of beef, Vigo String beans in butter Green corn on cob Lettuce salad, Russian dressing Chocolate blanc mange Assorted cakes Coffee Baked pears. Core one dozen pears, but leave the stems on. Put in a pan with half a pint of water and half a pound of sugar, and bake in medium hot oven until soft. Serve either hot or cold, with sauce separate. Baked peaches. Prick one dozen peaches all over with a fork, and set them close together in a pan. Sprinkle with one-quarter pound of granulated sugar, and add just water enough to cover the bottom of the pan. Bake until soft. Serve cream separate. Sweetbreads, Lavaliere. Prepare some sweetbreads braise, place on a platter, garnish with peas in butter, and onions glaces. In the gravy put pieces of parboiled salt pork
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