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Sweetbreads with Mushrooms in Croustades

Name: Sweetbreads with Mushrooms in Croustades
Yield: 1 servings
Ingredients: two yolks; one white of egg; four tablespoons water; four tablespoons milk; four tablespoons flour; two tablespoons cream; some salt

From The Swedish, French, American cook book, 1918

Serves 1

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

466Calories

25 gProtein

29 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories466 kcal

Protein25 g

Carbohydrates29 g

Fiber0 g

Sugars3.5 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol595 mg

Sodium245 mg

Potassium370 mg

Calcium185 mg

Iron4.4 mg

Magnesium36 mg

Phosphorus409 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3.6 mcg

Vitamin C0 mg

Vitamin A259 mcg

Vitamin E1.6 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.3 mg

Folate121 mcg

Choline452 mg

Caffeine0 mg

Water247 g

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 in Croustades Croustade de Ris aux Champignons Croustades are also called Swedish Timbales and fountain cups. Made with two yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, and some salt

Cook this with the app: pantry check, scaling, and the assistant.