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Boiled Sweetbread

A boiled sweetbread simmered in a stock and Plasmon mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Sweetbread

Ingredients

Directions

Prepare the sweetbread

  1. Parboil the sweetbread until partially cooked, then trim and set aside to cool.

Make the stock

  1. In a saucepan, combine the stock and Plasmon dissolved in tepid water.

  2. Heat the mixture over medium heat until it boils.

  3. Incorporate the boiling mixture with the stock.

Simmer and serve

  1. Add the sweetbread to the saucepan and let it simmer for a few minutes.

  2. Serve the sweetbread with the stock poured over it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sweetbread
Is the main protein, becoming tender and mild when parboiled and then simmered.
Plasmon
Adds milk protein and savory body to the liquid, thickening it slightly as it heats.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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