Sweetbreads, Spanish Style

Name: Sweetbreads, Spanish Style
Ingredients: one pair sweetbreads; two tablespoons butter; one-half shallot finely chopped; one-fourth green pepper, freed from seeds and finely chopped; two tomatoes, skinned and cut in pieces; one cup cold boiled potatoes

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 19. The excerpt below is the record exactly as published.

Sweetbreads, Spanish Style Parboil one pair sweetbreads, and cut in slices. Cook two tablespoons butter, with one-half shallot finely chopped, one-fourth green pepper, freed from seeds and finely chopped, and two tomatoes, skinned and cut in pieces, ten minutes. Add one cup cold boiled potatoes

Cook this with the app: pantry check, scaling, and the assistant.