Fried Sweet-Breads
From The new Kentucky home cook book, 1884
Serves 3
Serve immediately.
Presented as published in 1884. 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
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 35. The excerpt below is the record exactly as published.
FRIED SWEET-BREADS. Trim off all the fat, put into cold water for awhile to draw out the blood, boil for a few moments, lay them in cold water until firm, trim carefully, slice, and dip each piece in flour, using a fork to handle them with; dust off the flour, dip in beaten egg, then in grated bread crumbs, in which put salt and pepper. Fry in hot lard. Have ready a heated dish, with pieces of well-buttered toast
Cook this with the app: pantry check, scaling, and the assistant.