dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Sweetbreads
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
173Calories
5 gProtein
21 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein4.9 g
Carbohydrates21 g
Fiber2.5 g
Sugars1.2 g
Total Fat8.2 g
Saturated Fat2.4 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol28 mg
Sodium2588 mg
Potassium158 mg
Calcium68 mg
Iron1.8 mg
Magnesium21 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C3.1 mg
Vitamin A9.6 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate32 mcg
Choline21 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 71. The excerpt below is the record exactly as published.
FRIED SWEETBREADS For every mode of dressing they should be prepared by half boiling, and then putting them in cold water; this makes them whiter and firmer. Dip in beaten egg and then in bread crumbs, pepper and salt and fry in drippings. Serve with peas or tomatoes
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