Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of sweetbreads
- one tablespoonful of butter
- one-half pint of cream
- one-half teaspoonful of salt
- a dash of white pepper
- five mushrooms
- one tablespoon- ful of flour
- 43 jecting all the fine membranes
- salt
- white pepper
Directions
One pound of sweetbreads, five mushrooms, one tablespoon- ful of flour, one tablespoonful of butter, one-half pint of cream; parboil the sweetbreads as directed, pick them to pieces, re-
MEATS. 43
jecting all the fine membranes; chop rather fine; also the mushrooms. Melt the butter; when melted, add the flour, mix until smooth ; add the milk, stir constantly until it boils, add the mushrooms and sweetbreads, stir over the steam of the teakettle for five minutes, add one-half teaspoonful of salt, and a dash of white pepper, serve in silver shells or little paper cases.