To Cook Sweetbreads (Hot)
From Entrees made easy, 1905
They may be served in a variety of ways.
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
22Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.4 g
Carbohydrates6.9 g
Fiber0.3 g
Sugars2.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium103 mg
Calcium6 mg
Iron0.1 mg
Magnesium6 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 25. The excerpt below is the record exactly as published.
To Cook Sweetbreads (Hot). Sweetbreads, although looked upon as a very expensive dish, may often be procured in the country at an almost nominal price, therefore it is well to give this way of serving them. 89 ENTREES MADE EASY Blanch them in warm water for about 20 minutes, then put them on in a pan with cold water, and bring this to the boil ; put them once more into cold water for a few minutes. Have ready a good white sauce seasoned with pepper and salt, and let them simmer in this for about 1 hour, and just before serving add a squeeze of lemon juice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.