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Sweetbreads Simply Dressed
From Modern cookery, in all its branches, 1884
Serves 1
A full-sized sweetbread requires about 45 minutes to dress.
Presented as published in 1884. 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
274Calories
20 gProtein
13 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein20 g
Carbohydrates13 g
Fiber1 g
Sugars1.1 g
Total Fat16 g
Saturated Fat7.4 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol271 mg
Sodium1566 mg
Potassium410 mg
Calcium53 mg
Iron2.8 mg
Magnesium18 mg
Phosphorus312 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C18 mg
Vitamin A82 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.8 mg
Folate37 mcg
Choline162 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 217. The excerpt below is the record exactly as published.
SWEETBREADS SIMPLY DRESSED. ( ENTREE.) In whatever way sweetbreads are dressed, they should -first be well soaked in lukewarm water, then thrown into boiling water to blanch them, as it is called, and to render them firm. If lifted out after they have boiled from five to ten minutes according to their size, and laid immediately into fresh spring water to cool, their colour will be the better preserved. They may then be gently stewed for three quarters of an hour in veal gravy, which with the usual additions of cream, lemon, and egg-yolks
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