gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweetbreads with Mushrooms
From Twentieth century home cook book, 1905
Serves 1
Recipe by Mrs. George C.
Presented as published in 1905. 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
1005Calories
39 gProtein
9 gCarbs
100 gFat
Full nutrition (32 nutrients)
Calories1005 kcal
Protein39 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat100 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol773 mg
Sodium184 mg
Potassium1206 mg
Calcium151 mg
Iron2.1 mg
Magnesium60 mg
Phosphorus1202 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin C98 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B126.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.7 mg
Folate44 mcg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 61. The excerpt below is the record exactly as published.
SWEETBREADS WITH MUSHROOMS. Parboil sweetbreads, allowing eight medium-sized ones to a can of mushrooms ; cut the sweetbreads about half an inch square, stew until tender ; slice mushrooms and stew in the liquor one hour, then add to the sweetbreads a teacup of cream, a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.