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Sweetbreads with Mushrooms
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
1011Calories
40 gProtein
10 gCarbs
101 gFat
Full nutrition (34 nutrients)
Calories1011 kcal
Protein40 g
Carbohydrates9.7 g
Fiber0.3 g
Sugars0.5 g
Total Fat101 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol773 mg
Sodium185 mg
Potassium1285 mg
Calcium152 mg
Iron2.2 mg
Magnesium62 mg
Phosphorus1224 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C99 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B126.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate48 mcg
Choline4.3 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 144. The excerpt below is the record exactly as published.
Sweetbreads with Mushrooms Parboil sweetbreads, allowing eight medium-sized to a can of mushrooms; cut the sweetbreads about half an inch square, stew until tender; slice sweetbreads and stew in a liquor one hour; then add to sweetbreads a teacup of cream, a tablespoon of butter, and salt and pepper to taste. Beef Loaf After seasoning with pepper and salt, form finely chopped beef into a loaf and cover the top with slices of salt pork ; bake in a good oven; about half an hour before done remove the pork from the top of the loaf to allow meat to brown; served with a thickened gravy. Beef Flip One and one-half pounds chopped beef, one-half cup of butter, two cups rolled crackers, one cup boiling water, pepper and salt to taste
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