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Sweetbreads (Ris) a la Celestine

Name: Sweetbreads (Ris) a la Celestine
Yield: 2 servings
Ingredients: one cup of cream; two tablespoons dissolved Cox’s gelatine; pepper; salt; one cup sweetbreads; lettuce leaves; chopped aspic

From The Swedish, French, American cook book, 1918

Serves 2

Serve as a complete salad for luncheon or dinner.

Presented as published in 1918. 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

568Calories

31 gProtein

8 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories568 kcal

Protein31 g

Carbohydrates8.2 g

Fiber0 g

Sugars0 g

Total Fat45 g

Saturated Fat25 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol416 mg

Sodium137 mg

Potassium848 mg

Calcium96 mg

Iron1.4 mg

Magnesium43 mg

Phosphorus722 mg

Zinc2.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C58 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K26 mcg

Vitamin B60.1 mg

Vitamin B123.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6 mg

Folate28 mcg

Choline3.1 mg

Caffeine0 mg

Water270 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 232. The excerpt below is the record exactly as published.

Sweetbreads (Ris) a la Celestine Glaze small fluted individual moulds with some nice aspic; put on ice and decorate with truffles and Spanish pepper alter¬ nately; decorate the mould with rings of truffle, Spanish pepper, and a diamond in the centre; glaze again with the aspic, then coat with cream. To one cup of cream take two tablespoons dissolved Cox’s gelatine; season with pepper, salt, and a little sherry; then to the rest of the cream add one cup sweetbreads (cut up in small dices) and little truffles; fill the moulds and leave on ice. When ready to serve, dip in lukewarm water, turn out on a cold spinach foun¬ dation with aurorian sauce in the centre, with lettuce leaves and chopped aspic

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