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Fried Sweetbreads
From The Pattern cook-book, 1890
Serves 1
Serve with green peas or macaroni.
Presented as published in 1890. 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
316Calories
13 gProtein
17 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein13 g
Carbohydrates17 g
Fiber0 g
Sugars12 g
Total Fat21 g
Saturated Fat9.8 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol104 mg
Sodium110 mg
Potassium498 mg
Calcium302 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus388 mg
Zinc1.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C12 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate18 mcg
Choline50 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 72. The excerpt below is the record exactly as published.
FRIED SWEETBREADS. Parboil as directed, and cut the sweetbreads in even- sized pieces; sprinkle with salt and pepper, dip them first in beaten o.^^ and then in bread or cracker-crumbs, and fry in hot lard. When well browned on both sides, place them on a platter. Turn out part of the fat in which they were fried, leaving in the pan only a table- spoonful. Stir into this hot fat a table-spoonful of flour, and stir well until frothy; then set the pan back a little and gradually add a cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.