dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Sweetbreads
From The Cook County cook book, 1912
Serves 2
Best served immediately.
Presented as published in 1912. 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
269Calories
11 gProtein
47 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein11 g
Carbohydrates47 g
Fiber1.5 g
Sugars0.3 g
Total Fat3.7 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol124 mg
Sodium53 mg
Potassium162 mg
Calcium28 mg
Iron3.2 mg
Magnesium20 mg
Phosphorus176 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C6.2 mg
Vitamin A40 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate93 mcg
Choline85 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 237. The excerpt below is the record exactly as published.
FRIED SWEETBREADS.— Clean the sweetbreads, dip in egg and cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.