Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- 1 sweetbread 1 dessert spoonful of flour
- 1 dessert spoonful of flour
- 1 onion ♦ mixed smooth in 2
- thyme
- pepper
- salt
Directions
SWEETBREAD.
1 sweetbread 1 dessert spoonful of flour,
1 onion ♦ mixed smooth in 2 or 3
A little thyme spoonfuls of cold milk
A small pieco of lemon-peel Pepper and salt J pint of milk
Soak the sweetbread in cold water for one hour or longer; then put it in boiling water, or white stock, and let it simmer gently in this for 20 minutes or half-an-hour. To make the sauce, boil the onion, thyme, and lemon-peel in the i pint of milk until it is reduced to half the quantity; strain the above thickening with flour and milk, and stir the boiling milk into it; season with pepper and salt, and keep stirring over the fire until thick. Take the sweetbread out of the water or stock, and put it into the sauce; stew very slowly for a quarter of an hour; then add a little lemon-juice, if liked. Toasted bacon may be served with it.