nut-freeegg-freesoy-free
Sweetbreads with Oysters
From The home cook book, 1905
Serves 3
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
477Calories
41 gProtein
18 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein41 g
Carbohydrates18 g
Fiber0 g
Sugars3.7 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol385 mg
Sodium541 mg
Potassium1139 mg
Calcium380 mg
Iron28 mg
Magnesium118 mg
Phosphorus785 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A78 mcg
Vitamin E5.1 mg
Vitamin K6.9 mcg
Vitamin B60.2 mg
Vitamin B1254 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.2 mg
Folate51 mcg
Choline390 mg
Caffeine0 mg
Water585 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 60. The excerpt below is the record exactly as published.
SWEETBREADS WITH OYSTERS Wash free from skin and pipes and blanch the sweet- breads according to directions given above. Have at hand three dozen oysters. Put the sweetbreads in a saucepan, add the liquor from the oysters, add also two 108 THE HOME COOK BOOK tablespoons of butter and set to simmer till the sweetbreads are done. When done pour in half a cup of cream into which a teaspoon of flour
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