Boiled Sweetbreads

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 lb. sweet breads
  • Ā½ teaspoon salt
  • 1 pt. boiling water
  • 1 tablespoon vinegar or lemon juice


Soak the sweet breads in cold water 20 minutes to extract blood, remove the pipes and membranes. Cook in boiling, salted water about 20 minutes or until tender with the lemon juice or vinegar, plunge into cold water to harden, and cut or break into small pieces and serve in White Sauce, on toast, in pattie shells, or ramikins. They may be combined with chicken, mushrooms, peas or Boiled Noodles.

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