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Fried Sweetbreads
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 256. The excerpt below is the record exactly as published.
a blanched •sweetbread into slices about half an inch thick, season with pepper and salt, beat up an egg, add a little, chopped parsley and half an ounce of melted butter, mix well ; dip the slices into this, cover well with bread-crumbs, repeat this operation, shape, and fry in boiling fat
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