Veal Sweetbread and Oyster Pie
From La cuisine creole, 1885
Keep extra liquid to serve if needed.
Presented as published in 1885. 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
1444Calories
74 gProtein
48 gCarbs
115 gFat
Full nutrition (33 nutrients)
Calories1444 kcal
Protein74 g
Carbohydrates48 g
Fiber0 g
Sugars7.4 g
Total Fat115 g
Saturated Fat53 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.3 g
Cholesterol753 mg
Sodium1070 mg
Potassium2112 mg
Calcium855 mg
Iron56 mg
Magnesium232 mg
Phosphorus1309 mg
Zinc472 mg
Copper34 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E10 mg
Vitamin K18 mcg
Vitamin B60.4 mg
Vitamin B12105 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate97 mcg
Choline780 mg
Caffeine0 mg
Water1207 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 14. The excerpt below is the record exactly as published.
VEAL SWEETBREAD AND OYSTEE PIE. The sweetbread of veal is the most délicate part of the animal. Boil it tender, season with pepper, sait and butter; put in two dozen oysters; thicken their juice with a cup of cream, a tablespoonf ul of butter, the yolks of two hard-boiled eggs, and a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.