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Sweetbreads, Roast
From Cassell's dictionary of cookery, 1892
Serves 1
Brown sauce or mushroom sauce may be sent to table with the sweetbreads. Time, about twenty minutes to simmer the sweetbreads; half an hour to roast them.
Presented as published in 1892. 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
314Calories
10 gProtein
11 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories314 kcal
Protein10 g
Carbohydrates11 g
Fiber3.6 g
Sugars2.7 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol200 mg
Sodium50 mg
Potassium521 mg
Calcium62 mg
Iron2.7 mg
Magnesium32 mg
Phosphorus297 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A106 mcg
Vitamin E0.4 mg
Vitamin K410 mcg
Vitamin B60.1 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate60 mcg
Choline8.3 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1948. The excerpt below is the record exactly as published.
Sweetbreads, Roast. — Soak the sweet- breads for a couple of hours, plunge them into boiling water, boil them quickly for five or ten minutes, and throw them into cold water. Simmer them gently for twenty minutes, dry them, dip them in clarified butter, and cover them with highly-seasoned bread-crumbs. Put a small skewer through them, and tie them on a spit. Roast them gently before a clear fire, and baste industriously during the process. Serve on a hot dish, which should be gar- nished with parsley and cut lemon. Brown sauce or mushroom sauce may be sent to table with the sweetbreads
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