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Timbales of Sweetbreads a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
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
174Calories
9 gProtein
1 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein8.7 g
Carbohydrates1.1 g
Fiber0.1 g
Sugars0.2 g
Total Fat15 g
Saturated Fat5 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol148 mg
Sodium367 mg
Potassium130 mg
Calcium37 mg
Iron3 mg
Magnesium9 mg
Phosphorus145 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A515 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate34 mcg
Choline1.5 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 228. The excerpt below is the record exactly as published.
Timbales of Sweetbreads a la Ericsson Hammond Ris en Timbale, a la Ericsson Hammond Cook pair of sweetbreads [see recipe: Boiled Sweetbreads]. When cold, cut in small dices; add to the sweetbreads one cup chicken mousse and half cup cut-up mushrooms (that have been boiled in sherry, water, pepper, and salt, for fifteen minutes and left until cold); flavor the mousse with some sherry
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