Fried Sweetbreads
From New Delineator recipes., 1929
Fried sweetbreads are often served with green peas or macaroni.
Presented as published in 1929. 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
204Calories
10 gProtein
23 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories204 kcal
Protein9.7 g
Carbohydrates23 g
Sugars12 g
Total Fat8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium387 mg
Calcium303 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus263 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline43 mg
Water216 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 22. The excerpt below is the record exactly as published.
FRIED SWEETBREADS 2 pairs sweetbreads Salt and pepper 2 tablespoons flour Egg 1 cup milk Bread or cracker-crums
Cook this with the app: pantry check, scaling, and the assistant.