vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweetbreads (Ris) a la Chaud-froid
From The Swedish, French, American cook book, 1918
Serves 1
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
729Calories
30 gProtein
38 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories729 kcal
Protein30 g
Carbohydrates38 g
Fiber0 g
Sugars19 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium195 mg
Potassium674 mg
Calcium283 mg
Iron0.5 mg
Magnesium47 mg
Phosphorus263 mg
Zinc1.3 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K51 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline49 mg
Caffeine0 mg
Water374 g
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 Chaud-froid Parboil sweetbreads in water, sherry, pepper, and salt for eigh¬ teen minutes. Leave in the broth until cold. Cut the sweet¬ breads in small dices. To one cup take three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, salt, and one cup whipped cream. Take with a tablespoon and form in the shape of a half egg; chaud-froid with a white chaud-froid sauce; drip aspic on; decorate with a brown sauce and truffles and drip aspic on again; garnish with lettuce leaves
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