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Sweetbreads (Ris) a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree 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
281Calories
9 gProtein
10 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein8.5 g
Carbohydrates9.6 g
Fiber0.3 g
Sugars0.8 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol74 mg
Sodium100 mg
Potassium95 mg
Calcium71 mg
Iron0.6 mg
Magnesium9.8 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate1.8 mcg
Choline2.3 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 231. The excerpt below is the record exactly as published.
Sweetbreads (Ris) a la Charlotte Glaze charlotte moulds with aspic and decorate with a daisy made from truffles. Line with cream; to one cup cream three tablespoons dissolved Cox’s gelatine, pepper and salt. Fill with a piece of cooked sweetbread the size of the mould and drip on some aspic; fill with cream. Leave on ice until stiff; dip in warm water and turn out on a macedoine foundation; put in the centre a crouton of bread
Cook this with the app: pantry check, scaling, and the assistant.