SWEETBREAD
Dictionary of Science, Literature and Art · 1842 · p. 53
The thymus gland of the calf is employed as food, under this name; it contains about 70 parts of v/ater, and 30 of nutritious matter, chiefly of an albuminous character. " A fresh sweetbread when plainly cooked (by boiling) and moderately seasoned, forms a very agreeable and suitable dish, for the convalescent; but, when highly dre ed, is improper both for dyspeptics and invalids." (Pereira on Diet.) [s. 1424]
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