Sweetbreads with Tomato Sauce
From Popular cook book, 1899
Presented as published in 1899. 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
1254Calories
15 gProtein
104 gCarbs
85 gFat
Full nutrition (33 nutrients)
Calories1254 kcal
Protein15 g
Carbohydrates104 g
Fiber3 g
Sugars0.4 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.8 g
Cholesterol241 mg
Sodium67 mg
Potassium359 mg
Calcium170 mg
Iron5.3 mg
Magnesium42 mg
Phosphorus253 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.7 mg
Folate156 mcg
Choline23 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 7. The excerpt below is the record exactly as published.
SWEETBREADS WITH TOMATO SAUCE. Sweetbreads may be boiled until tender, salt should be sprinkled over them while hot, then dip in raw egg and cream, then cracker crumbs, and boil in hot lard until light brown. Prepare tomato sauce by mashing and straining fresh or canned tomatoes, boil, then add teaspoonful corn starch or flower with red pepper
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