Fried Sweetbreads
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 53. The excerpt below is the record exactly as published.
Fried Sweetbreads. Split the sweetbread into two pieces, roll in crumbs, then egg, then in the crumbs again. Allow them to stand for a short time. Fry them in deep fat, place them on hot platter, and serve with a Bechamel or tomato sauce
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