Breaded Sweetbreads
From Favorite recipes (North Carolina, 1948), 1948
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1489Calories
175 gProtein
102 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1489 kcal
Protein175 g
Carbohydrates102 g
Fiber6.3 g
Sugars7.6 g
Total Fat59 g
Saturated Fat9.4 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol2356 mg
Sodium3926 mg
Potassium4717 mg
Calcium283 mg
Iron16 mg
Magnesium267 mg
Phosphorus5073 mg
Zinc16 mg
Copper1.1 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C446 mg
Vitamin A32 mcg
Vitamin E1 mg
Vitamin K9.5 mcg
Vitamin B60.5 mg
Vitamin B1231 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)2.4 mg
Niacin (B3)53 mg
Folate368 mcg
Choline58 mg
Caffeine0 mg
Water777 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 10. The excerpt below is the record exactly as published.
BREADED SWEETBREADS z lbs. sweetbreads, precooked 1 teaspoon salt with salt and juice and rind Ye teaspoon pepper of 1 lemon Bread crumbs or cracker meal 1 egg beaten 2 tablespoons butter 2 tablespoons cold water
Cook this with the app: pantry check, scaling, and the assistant.