Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
356
Calories
17g
Protein
25g
Fat
19g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 2 tablespoons chopped mushrooms in 3 tablespoons butter
- 3 tablespoons butter
- 1 cup milk
- 1 teaspoon lemon juice
- 1 teaspoon finely chopped pars- ley
- 1 pair sweetbreads
- 2 eggs
- lemon juice
Directions
1
Parboil 1 pair sweetbreads and cut in dice; cook 2 tablespoons chopped mushrooms in 3 tablespoons butter, five minutes; add 2% tablespoons flour, mixed with i/. teaspoon salt and % teaspoon pa- l)rika. and pour on gradually 1 cup milk and Vi cup mushroom liquor; add the sweetbread dice and 1 teaspoon lemon juice. Just before serving, add the yolks of 2 eggs and 1 teaspoon finely chopped pars- ley. :Miss Mary White.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive