Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
To Broil Sweetbreads
From The art of cookery, 1899
Serves 1
Cooking time for older sweetbreads varies from half an hour to two hours.
A modern interpretation · AI-generated from the original record
Ingredients
- an hour in cold salted water
- the sweetbreads
Method
Soak young sweetbreads in cold salted water for an hour, cut into slices, and broil.
For older sweetbreads, boil until tender, cool in cold water, slice, and then broil.
Nutrition per serving
25Calories
4 gProtein
0 gCarbs
1 gFat
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.