Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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-half pound of sw^eet-breads
- 1 tablespoon minced parsley
- 1 tablespoonful of butter
- 1 tablespoonful of flour
- 1 tablespoon of flour mixed
- 2 tablespoonfuls cold water
- 4 pint of gravy
- 3 tablespoonfuls sherry
- 2 tablespoonfuls of butter
- 1 teaspoonful grated carrot
- 1 teaspoonful salt
- 2 tablespoons of salt have been stirred
- 54 club house cook book sweet breads
- 2 dozen oysters
- 3 hard boiled eggs
- 1 dozen patty shells
- two sweetbreads
- three pairs of sweet- breads
- 1 level tablespoonful of ilour
- 2 teaspoon- fuls grated onion
- 1 bay leaf
- 1 small sprig of parsley
- 1 small teaspoonful lemon juice
- salt
- cayenne
- pepper
- lemon juice
Directions
54 CLUB HOUSE COOK BOOK
SWEET BREADS
" Variety's the very spice of life That gives it all its flavor." — Cowper.
Sweet Bread Patties With Oysters and Mushrooms —
One-half pound of sw^eet-breads, 2 dozen oysters, 1 can or ^ pound fresh mushrooms, 3 hard boiled eggs, ^ cup of chopped celery, 1 tablespoon minced parsley, Yi. pint of cream, Yz pint of milk, 1 tablespoonful of butter, 1 tablespoonful of flour, salt and cayenne to taste. Boil sweet breads 20 minutes in salt water, blanch and remove all skin, break into small pieces. Heat oysters in own liquor, until edges curl, strain. Heat cream and milk. Rub together flour, butter and seasoning, and mix with hot cream and milk. Stir until it boils and is very smooth. Mix all together and fill shells. For 1 dozen patty shells. MRS. IRVIN S. ERMENTROUT.
Fried Sweet-Breads — Trim and blanch your sweet breads, and dip them into luke warm stock to which you have added melted butter, chopped herbs, onion, the juice of a lemon, salt and pepper. Dip them into a batter and fry a golden brown. Serve with tomato sauce and garnish with mushrooms.
Lamb's Sweetbreads No. 1 — Put them in hot water and simmer for a full half hour. Pour away all but Yi pint of water and let simmer 2)'2 or 3 hours, when nearly done add salt and pepper, ketchup and thicken with 1 tablespoon of flour mixed with 2 tablespoonfuls cold water. Let boil 2 minutes and serve.
Lamb's Sweetbreads No. 2 — Two sweetbreads, 1 ^%%y breadcrumbs, ^4 pint of gravy, 3 tablespoonfuls sherry. Soak sweetbreads in cold water for 1 hour, then put in boiling water to render firm. Stew gently for 15 minutes; take them out and drain in a cloth. Brush over with yolk of ^^% and bread crumbs, fry in hot lard until brown. Heat the gravy, season with pepper and salt. Add sherry, pour over the sweetbreads and serve. FANNY BARON,
Chorley Wood, England.
Braised Sweetbreads (Very Fine) — Three pairs of sweet- breads, 2 tablespoonfuls of butter, 1 level tablespoonful of ilour, Yz pint of water, 1 teaspoonful grated carrot, 2 teaspoon- fuls grated onion, 1 teaspoonful salt, ^ teaspoonful pepper, ^ teaspoonful beef extract, 1 bay leaf, 1 small sprig of parsley,
1 small teaspoonful lemon juice. Clean the sweet breads and let them soak 1 hour in cold water enough to cover them, in which 2 tablespoons of salt have been stirred ; then take them from the salt water and drop in a bowl of boiling water for
2 minutes. Arrange them in a deep frying pan. Put the butter, herbs and vegetables in a frying pan and set on the range; cook slowly for 15 minutes, then add the flour and stir until the mixture boils, add the water gradually, stirring all the time; when this liquid boils stir in the meat extract, salt, pepper and lemon juice. Cook for 5 minutes and strain over the sweet breads ; cover the pan and put in a moderately hot oven, basting every 15 minutes with the gravy in the pan ; arrange the sweetbreads on a dish and pour brown mushroom sauce around them. MRS. AARON SWARTZ,
Aceola Cook Book.
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