vegetarianvegangluten-freedairy-freenut-free
Sweetbreads Preparation
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
- two cups cold water
- four cloves
- one and a half teaspoons salt
- two tablespoons vinegar or lemon juice
- a slice of onion
Method
Soak sweetbreads in cold water until used.
Drain, cover with cold water, add cloves, salt, vinegar or lemon juice, and onion; simmer for half an hour.
Drain, cover with cold water, remove tubes and membranes.
Broil whole or for larding, dip in egg, wrap in cheese cloth, and press under weight overnight.
Nutrition per serving
29Calories
1 gProtein
7 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 4. The excerpt below is the record exactly as published.
two cups cold water, add four cloves, one and a half teaspoons salt, two tablespoons vinegar or lemon juice, and a slice of onion
Cook this with the app: pantry check, scaling, and the assistant.