Curried Sweetbreads
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Consider egging and breadcrumbing twice for a thicker coat.
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
445Calories
19 gProtein
68 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein19 g
Carbohydrates68 g
Fiber4.3 g
Sugars6.1 g
Total Fat9.8 g
Saturated Fat2.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol186 mg
Sodium764 mg
Potassium254 mg
Calcium201 mg
Iron5.4 mg
Magnesium47 mg
Phosphorus255 mg
Zinc2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate125 mcg
Choline161 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 70. The excerpt below is the record exactly as published.
rried sweet- breads. The sweetbreads should be first parboiled, and then thrown into water till they are quite cold. Next the cook should carefully remove all pieces of skin, flap, etc. One great drawback to sweetbreads carelessly prepared is the nasty pieces of skin that are so un- pleasant when unfortunately they get into the mouth. After the sweetbread has been carefully trimmed it should be dipped in well-beaten egg and some breadcrumbs thrown over it. It should then be allowed, like the oysters, to dry. Sometimes it is advisable to egg and breadcrumb the sweetbreads twice over. By this means they get covered with a richer and thicker coat. Sweetbreads should be fried in smoking hot lard
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.