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Sweetbreads with Bacon
From Delta Gamma cook book, 1922
Serves 1
Serve at once.
Presented as published in 1922. 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
521Calories
80 gProtein
0 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein80 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat20 g
Saturated Fat5.7 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol1145 mg
Sodium424 mg
Potassium2246 mg
Calcium15 mg
Iron4.8 mg
Magnesium106 mg
Phosphorus2444 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C223 mg
Vitamin A1.8 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B1215 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)22 mg
Folate100 mcg
Choline7.6 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 13. The excerpt below is the record exactly as published.
Sweetbreads with Bacon Plunge sweetbreads into cold water, let stand one hour, drain, and put into acidulated, salted boiling water. Cook slowly twenty minutes. Again drain and plunge into cold water. Remove tough outside skin. Take pieces as big as a croquette or veal bird. Wrap around with thin slice of bacon, fastening with toothpick. Bake in the oven until bacon is nicely browned, turning frequently. Remove toothpicks and serve at once. Alice B. Fraser (Lambda Nu). Sweetbread Cremosettes 1 pound sweetbreads, blanch and cook 20 minutes 13^ pints cream sauce 1 slice bacon, fried salt and pepper to taste
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