Creamed Sweet Breads En Casserole
From Atlanta woman'a club cook book (1921).
Source and licence
From Atlanta woman'a club cook book (1921), printed page 190, digitised by the Internet Archive: https://archive.org/details/atlantawomanaclu00atla
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 lb. sweetbreads
- 11/2 cups milk
- 1/2 cup rolled bread crumbs
Method
- 1 lb.
- sweetbreads.
- 3 tbls.
- butter.
- 11/2 cups milk.
- 1/2 cup rolled bread crumbs.
- Parboil sweetbreads in salt water;
- then break apart in small pieces.
- Mix with cream sauce in casserole and top with bread crumbs and melted butter, bake and serve hot.