Veal Sweet Breads
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Cook in granite kettle and use a silver knife and fork.
Presented as published in 1895. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6999 mg
Potassium1.4 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 95. The excerpt below is the record exactly as published.
Veal Sweet Breads. These are considered a great delicacy by some. There are two in a calf, one from near the heart called the "heart sweet bread,'* the other from the neck called the " throat sweet bread. " The first is most delicate. They spoil very soon and need to be en- gaged beforehand, that the butcher may send them to you as soon as the animal is dressed. Put it imme- diately in warm water, to which add a tablespoon of salt
Cook this with the app: pantry check, scaling, and the assistant.