Name: Creamed Sweetbreads
Ingredients: pepper; salt

Creamed Sweetbreads

Ingredients

pepper
salt

Directions

Soak sweetbreads in salt and water over night. If young, boil in hot water fifteen minutes. Drain and remove the sin- ews. Pick to pieces and stew five minutes in butter gravy, seasoned with pepper and salt. Squeeze in some lemon juice just before serving. Garnish with water cress and serve on toast or in any desired way. If any remains after the meal, make a salad for the next day. — Miss Charlotte Wickstrom, Hartford, Conn.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.