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To Broil Sweetbreads
From The art of cookery, 1899
Serves 1
Cooking time for older sweetbreads varies from half an hour to two hours.
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
25Calories
4 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein4.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol63 mg
Sodium18 mg
Potassium122 mg
Calcium1.5 mg
Iron0.3 mg
Magnesium6 mg
Phosphorus133 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate5.5 mcg
Choline0 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 12. The excerpt below is the record exactly as published.
To Broil Sweetbreads. — If the sweetbreads are young soak them an hour in cold salted water
Cook this with the app: pantry check, scaling, and the assistant.