gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frieaseed Sweetbread
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Miss F. Lamble
Presented as published in 1907. 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
56Calories
5 gProtein
2 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein4.9 g
Carbohydrates1.9 g
Fiber0.1 g
Sugars0.6 g
Total Fat3.3 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol39 mg
Sodium143 mg
Potassium127 mg
Calcium2.8 mg
Iron0.2 mg
Magnesium6.9 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate7.8 mcg
Choline8.4 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 19. The excerpt below is the record exactly as published.
Frieaseed Sweetbread. Place on a hot dish some rounds of toast with a slice of fried bacon on each. Parboil a sweetbread, cut it into slices, and fry it in bacon fat; arrange it on the dish with the bacon and toast. Melt a little butter, add the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.