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Calves’ Sweetbreads
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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
494Calories
18 gProtein
84 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein18 g
Carbohydrates84 g
Fiber5.5 g
Sugars4.2 g
Total Fat9.2 g
Saturated Fat2.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol186 mg
Sodium1079 mg
Potassium254 mg
Calcium299 mg
Iron21 mg
Magnesium47 mg
Phosphorus233 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.2 mg
Folate155 mcg
Choline162 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 38. The excerpt below is the record exactly as published.
Calves’ Sweetbreads. — Soak them for an hour and a half in salt and cold water, then boil them ten minutes only, and again throw them into cold water. Trim them, egg and bread-crumb them, and fry in boiling fat
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