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Sweetbreads with Oranges
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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
123Calories
7 gProtein
23 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein6.9 g
Carbohydrates23 g
Fiber3.7 g
Sugars15 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol63 mg
Sodium37 mg
Potassium441 mg
Calcium80 mg
Iron1 mg
Magnesium26 mg
Phosphorus182 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C119 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate57 mcg
Choline1.6 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 54. The excerpt below is the record exactly as published.
Sweetbreads with Oranges. Choose the largest and finest sweetbread you can get, gash it very lightly in two or three places, then baste it well with butter ; when this is done squeeze a Florida orange carefully over it, that some of the juice may get into the gashes, sprinkle with pepper and salt, tie it to a spit, and let it be carefully and thoroughly roasted; when the sweetbread is nearly done prepare a little rich gravy
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