Timbale of Sweetbread a la Boyde

Name: Timbale of Sweetbread a la Boyde
Ingredients: For six timbales allow two sweetbreads; put them in two cups of hot water; add to it one package of Cox’s gelatine; two cups of tomato juice

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Presented as published in 1924. 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

177Calories

28 gProtein

17 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories177 kcal

Protein28 g

Carbohydrates17 g

Fiber2 g

Sugars13 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1314 mg

Potassium1077 mg

Calcium79 mg

Iron2.2 mg

Magnesium65 mg

Phosphorus104 mg

Zinc0.6 mg

Copper0.9 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C345 mg

Vitamin A113 mcg

Vitamin E1.6 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.3 mg

Folate107 mcg

Choline44 mg

Caffeine0 mg

Water940 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 63. The excerpt below is the record exactly as published.

Timbale of Sweetbread a la Boyde Timbales de Ris-de-veau a la Boyde For six timbales allow two sweetbreads; put them in two cups of hot water, pepper, salt, one bayleaf, onion, carrots, and let them cook for thirty minutes. Leave in the juice until cold and when cold cut them in very small dices. Make an aspic from the two cups of liquid or broth the sweetbreads have cooked in; add to it one package of Cox’s gelatine, two cups of tomato juice

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