Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Bread | 1 slice (30g) white | 79 |
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
- a cupful of gravy
- a teaspoonful of cornstarch
- three sweet- breads
Directions
VEAL BREAKFASTS. 139
BREAKFAST No. 43.
Cracked Wheat and Cream.
Sweetbread Fricassee. Toasted Oatmeal Crackers,
Or, "Butter" Crackers. Cocoa or Coffee. Ripe Fruit.
SWEETBREAD FRICASSEE. Carefully wash and remove all the thin skin in which the sweetbreads are wrapped, drawhig oat that between the divisions. Put them into enous^h cold water to cover them, and set over the fire. When they have boiled fifteen minutes, take out and lay them in cold water for ten minutes. This Avill make them firm and white. Keep the water they Avere boiled in hot, and after laying ten minutes in cold water, put them back again into the hot water, and let them come to a boil. For two or three sweet- breads, allow a cupful of gravy. Cream a heap- ing dessert-spoonful of butter and stir into it half a teaspoonful of cornstarch. Add this to the gravy and simmer a minute. Dish the sweetbreads, and pour the gravy over them.
140 WHAT TO GET FOR BREAKTAST.