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Creamed Sweetbreads

Creamed sweetbreads are tender sweetbread cubes simmered in white sauce and served over golden toast.

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

Ingredients

Directions

Prepare

  1. Parboil the sweetbreads until tender, then cut them into ½ inch cubes.

Cook and serve

  1. Reheat the sweetbreads in the white sauce.

  2. Serve the creamed sweetbreads on golden toast.

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
Provide the tender, delicate meat that forms the main body of the dish.
White sauce
Adds moisture and a creamy texture that coats the sweetbread cubes.

The step that matters

Parboil the sweetbreads until tender. Sweetbreads are delicate and firm up when heated. Parboiling until just tender sets the texture before cubing, so the meat stays soft rather than tough or rubbery when reheated in the sauce.

“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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