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Breaded Sweetbreads
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
169Calories
9 gProtein
24 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein9.1 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.9 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol88 mg
Sodium207 mg
Potassium180 mg
Calcium47 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus186 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate58 mcg
Choline42 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 98. The excerpt below is the record exactly as published.
Breaded Sweetbreads. After being boiled, split them, and season with salt and pepper; then dip in beaten egg and cracker crumbs. Fry alight brown in hot lard. Serve with tomato sauce. Sweetbreads in Cases. Cut the sweetbread
Cook this with the app: pantry check, scaling, and the assistant.