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Baked Sweetbreads

Baked sweetbreads are soaked, boiled, then baked with butter basting until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Baked Sweetbreads

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Soak the sweetbreads in lukewarm water for 1 hour.

  2. Boil the sweetbreads for 1 hour, then drain well.

Bake

  1. Once cold, bake the sweetbreads in a hot oven at 400°F (200°C), basting with the released juices until browned.

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

Sweetbreads
Form the main body of the dish, becoming tender when soaked and boiled, then browned in the oven.
Butter
Adds fat for basting, helping the surface brown and taste rich.

The step that matters

Drain and cool before baking. Draining well removes surface water that would steam the sweetbreads instead of letting them brown. Letting them cool firms the surface so basting with juices browns them without falling apart.

“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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