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Fried Sweetbreads
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
97Calories
7 gProtein
12 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein6.7 g
Carbohydrates12 g
Fiber0.6 g
Sugars0.4 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol75 mg
Sodium112 mg
Potassium151 mg
Calcium24 mg
Iron1 mg
Magnesium11 mg
Phosphorus160 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate32 mcg
Choline21 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 35. The excerpt below is the record exactly as published.
Fried Sweetbreads — After they are par- boiled and cold, split in halves and cut into pieces as large as very large oysters, wipe dry Meats. 77 and dip in beaten egg, then in fine cracker crumbs; fry in hot lard or butter same as oysters; sprinkle with salt before dipping in egg. Serve hot; garnish with parsley. Sweetbreads (Larded) — A couple of sweet- breads, a few strips of bacon, onions, carrots, sweet herbs, pepper, salt, spice to taste, a small quantity of rich stock. Trim a couple of sweetbreads
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