Fried Sweetbread
From Berridge House recipe book, 1910
Presented as published in 1910. 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
1017Calories
36 gProtein
189 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1017 kcal
Protein36 g
Carbohydrates189 g
Fiber7.4 g
Sugars13 g
Total Fat12 g
Saturated Fat2.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol186 mg
Sodium870 mg
Potassium670 mg
Calcium284 mg
Iron13 mg
Magnesium101 mg
Phosphorus456 mg
Zinc3.4 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D1 mcg
Vitamin C11 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K7.9 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate368 mcg
Choline172 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 26. The excerpt below is the record exactly as published.
Fried Sweetbread Sweetbread, onion stuck with clove, seasoned flour, egg and breadcrumb
Cook this with the app: pantry check, scaling, and the assistant.