Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
44
Calories
1g
Protein
0g
Fat
10g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| 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-half cupful each of sliced onion
- one pint strong white stock
- six blanched sweetbreads
- salt
Directions
1
Take six blanched sweetbreads, lard the upper side slightly and saute th^m with some bits of fat pork; add one-half cupful each of sliced onion and carrot and a bouquet; dredge with salt and flour and shake until a golden brown, then moisten with one pint strong white stock. Cover with a buttered paper and cook in a hot oven forty minutes, lifting the paper often to baste them. They will then be ready to serve with any desired sauce.
By Clarke, Mary Lamson. [from old catalog] ·
Recipe sourced from
internet_archive