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Sweetbreads with Mushrooms
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 25. The excerpt below is the record exactly as published.
SWEETBREADS WITH MUSHROOMS. /> Allow eight sweetbreads to a can of mushrooms. After they are par-boiled and trimmed, cut them up in pieces and stew till tender; cut up the mushrooms and stew in their liquor for twenty- minutes, then add to the sweetbreads a coffeecupful of cream, pepper, salt, and a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.