Dinner
Sweetbread croquettes
Sweetbread croquettes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including four sweetbreads, removing pipes and membranes soak for an hour in cold salted water.
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.
- Take four sweetbreads, removing pipes and membranes soak for an hour in cold salted water.
- Plunge into boiling salted water to which has been added a tablespoonful of vinegar;
- Drop again into cold water to harden.
- Chop them very fine and season with salt and pepper and a teaspoonful of grated onion.
- Add the beaten yolks of three eggs, a tablespoonful of butter, one-half cupful of cream and enough fine bread-crumbs to make soft enough to roll into balls.
- Dip in egg and then in bread-crumbs and fry in hot fat to a nice brown.
Historical transcription
Source method
- 1
Take four sweetbreads, removing pipes and membranes soak for an hour in cold salted water. Plunge into boiling salted water to which has been added a tablespoonful of vinegar; cook twenty minutes. Drop again into cold water to harden. Chop them very fine and season with salt and pepper and a teaspoonful of grated onion. Add the beaten yolks of three eggs, a tablespoonful of butter, one-half cupful of cream and enough fine bread-crumbs to make soft enough to roll into balls. Dip in egg and then in bread-crumbs and fry in hot fat to a nice brown. Take up and drain on brown paper. Serve hot with sliced lemon.
Nutrition pending
No invented nutrition numbers.
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