dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Sweetbreads
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Serve round peas or new potatoes, with rich brown gravy.
Presented as published in 1913. 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
625Calories
21 gProtein
59 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein21 g
Carbohydrates59 g
Fiber6.6 g
Sugars1.7 g
Total Fat34 g
Saturated Fat2.9 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol249 mg
Sodium1856 mg
Potassium916 mg
Calcium175 mg
Iron12 mg
Magnesium76 mg
Phosphorus405 mg
Zinc2.3 mg
Copper1.5 mg
Manganese2.4 mg
Vitamin D1 mcg
Vitamin C20 mg
Vitamin A82 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate79 mcg
Choline151 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 32. The excerpt below is the record exactly as published.
reade Sweetbreads Crisco Egg Peas or new Potatoes Breadcrumbs _ Rich brown gravy
Cook this with the app: pantry check, scaling, and the assistant.