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Sweetbreads with Mushrooms a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree.
Presented as published in 1918. 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
135Calories
3 gProtein
6 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein2.7 g
Carbohydrates6.3 g
Fiber0.6 g
Sugars1.6 g
Total Fat13 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.1 g
Cholesterol38 mg
Sodium195 mg
Potassium238 mg
Calcium25 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate13 mcg
Choline11 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 230. The excerpt below is the record exactly as published.
Sweetbreads with Mushrooms a la Parisienne Ris aux Champignons, a la Parisienne Cut half pound mushrooms in dices; put on stove in one cup water, half cup sherry, pepper and salt; stew from fifteen to twenty minutes. Cut pair of cooked sweetbreads in dices, heat between two plates in the oven, and make the sauce. Sauce. One tablespoon butter; add one heaping tablespoon flour; stir on stove in a saucepan; add juice from the mushrooms and half cup hot milk; flavor with sherry, pepper, and salt; add the cut-up sweetbreads and mushrooms. When ready to serve add half cup cream
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