Fried Sweetbreads
From The official handbook for the National Training School for Cookery, 1891
Use calves' or lambs' sweetbreads for best results.
Presented as published in 1891. 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
500Calories
21 gProtein
78 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein21 g
Carbohydrates78 g
Fiber5 g
Sugars6.9 g
Total Fat11 g
Saturated Fat2.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol186 mg
Sodium864 mg
Potassium303 mg
Calcium231 mg
Iron6.3 mg
Magnesium54 mg
Phosphorus280 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C5.3 mg
Vitamin A97 mcg
Vitamin E0.6 mg
Vitamin K73 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.3 mg
Folate145 mcg
Choline163 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 166. The excerpt below is the record exactly as published.
FRIED SWEETBREADS. Average cost of INGREDIENTS. s* d. Sweetbreads, from 4s. to $s. each 5 o 1 egg z Bread-crumbs ) 2 or 3 sprigs of parsley | 1 Lard, or clarified dripping for frying
Cook this with the app: pantry check, scaling, and the assistant.