Dinner
Broiled sweetbreads
Broiled sweetbreads, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a pair of sweetbreads, throw them in boiling salted water, and cook for ten min.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash a pair of sweetbreads, throw them in boiling salted water, and cook for ten minutes.
- Drain, and lay in iced water until thoroughly cold.
- Wipe them dry, rub with butter, and broil them over a clear fire.
- When done, put them on a hot dish, pour a little melted butter over them, sprinkle lightly with salt and pepper and serve.
Historical transcription
Source method
- 1
Wash a pair of sweetbreads, throw them in boiling salted water, and cook for ten minutes. Drain, and lay in iced water until thoroughly cold. This process is called “blanching” the sweetbreads, and should be done as soon as the perishable dainties are brought home from the butcher’s. Wipe them dry, rub with butter, and broil them over a clear fire. Watch them that they do not scorch. When done, put them on a hot dish, pour a little melted butter over them, sprinkle lightly with salt and pepper and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.