{"id":7967,"slug":"stewed-sweetbreads","title":"STEWED SWEETBREADS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pair of sweetbreads","warm water","boiling water","two cups of veal stock","salt","cayenne pepper","juice of one-half lemon","one teaspoon of potato flour"],"ingredients_norm":["pair of sweetbread","warm water","boiling water","veal stock","salt","cayenne pepper","juice of half lemon","potato flour"],"steps":["Soak one pair of sweetbreads for two or three hours in sufficient warm water to cover them, then drain.","Put them in a stew-pan, with boiling water to cover them, and then boil gently for seven or eight minutes.","Lay the sweetbreads in a stew-pan, pour two cups of veal stock over them, add salt and cayenne pepper to taste, and simmer gently for one hour.","Lift them out on to a very hot dish.","Add juice of one-half lemon and one teaspoon of potato flour to the gravy, stir smoothly, and boil up.","Pour over the sweetbreads and serve at once."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w111:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"42ad48ff64a5dfced10a43a4b196975ff3a22ef1e825c86d87ff0ef4dcebb1c6","created_at":"2026-08-02T17:06:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stewed-sweetbreads"}